Mini Pancakes with Fish and Sorrel Sauce Recipe
Mini Pancakes with Fish and Sorrel Sauce
Total time: 1hr to 2hr

Preparation time: 5 minutes
Resting time: 1 hour
Cooking time: About 15 minutes

Difficulty: Easy
For 4 servings

For the pancakes
- 250 ml (1 cup) buckwheat flour
- 80 ml (1/3 cup) wheat flour
- 185 ml (3/4 cup) water
- 65 ml (1/4 cup) milk
- 1/2 Tbsp. vegetable oil
- a pinch of salt

For the filling
- Fresh fish or shellfish, such as fresh salmon cubes, mussels, scallops, etc.
- Salted butter


  1. Combine the oil, the two flours and the pinch of salt. Add the water and milk and whisk to form a smooth batter.
  2. Let rest one hour.
  3. Drop a spoonful of a batter in a large non-stick skillet, achieving the desired diameter with a ring mold or by using a mini blini pan. Once the pancake begins to brown, flip it.
  4. Repeat for each pancake, keeping the cooked ones hot.

Preparing the fish and finishing

  1. Cut the salmon into small cubes; sear quickly in butter in a skillet, keeping the fish medium rare. The same technique applies to the scallops. If using mussels, open them in a saucepan with a little water or white wine.
  2. Place a few cubes of salmon in the center of each pancake; roll up and fasten with a pick or tie with a blade of fresh chive.
  3. Prepare the sorrel sauce and serve it as a dip in small individual dishes.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up