Buckwheat Pancake Bites with filling

Buckwheat Pancake Bites with filling



Pancake



2 3/4 cups [690 mL] buckwheat flour

1 teaspoon [5 mL] baking soda

3 tablespoons [45 mL] oil

1 3/4 cups [440 mL] cold water

Pinch of salt



Cheesy Vegetable Filling



1 tablespoon [15 g] butter

1/2 cup [125 mL] cleaned minced mushrooms

1/2 cup [125 mL] boiled really-well drained finely chopped spinach leaves

1 tablespoon [15 mL] freshly chopped dill

1 tablespoon [15 mL] freshly chopped chives

1 teaspoon [5 mL] Tabasco sauce

2 cups [500 mL] cream cheese

12 slices smoked salmon [optional]

1 English cucumber







Beat together all pancake ingredients at high speed of an electric beater for 1 minute.

Preheat a non-stick frypan over medium heat.

Pour in some of the dough, enough to get a thin medium-size pancake.

Brown unto golden brown on each side.

Transfer between 2 sheet of waxed paper.

Repeat with remaining dough.

For the filling, heat butter into a large frypan.

Brown minced mushrooms for 2 minutes; remove from heat.

Mix in finely chopped spinach leaves, freshly chopped dill and chives, Tabasco sauce and cream cheese.

Evenly spread mixture over buckwheat pancakes.

If desired, top each with a slcie of smoked salmon.

Roll; really tightly wrap in plastic wrap.

Refrigerate for at least 1 hour.

To serve, cut roll into 1/2-inch [1.3-cm] thick slices.

Clean then slice cucumber into thin slices.

Top each with a slice of roll, and serve.