Estonian Kama Savory Buckwheat Pancakes

Ingredients

• 3/4 cup buckwheat flour
• 2 large eggs
• 1/2 cup kefir or plain yogurt
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh dill
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Whisk the buckwheat flour with 1/2 teaspoon salt and plenty of black pepper in a bowl.
2. Beat the eggs with the kefir or yogurt, then pour them into the flour and whisk until smooth. The batter should fall thickly from the spoon; loosen it with a tablespoon or two of water if it is stiffer than that.
3. Stir in the chopped onion, garlic, and dill, then rest the batter for 10 minutes. Buckwheat flour absorbs liquid slowly, and resting stops the pancakes from tasting gritty.
4. Heat a little of the oil or butter in a nonstick skillet over medium heat until it shimmers.
5. Spoon in 2 tablespoons of batter per pancake, spreading each into a 3-inch round, and cook for 2 to 3 minutes, until the edges look dry and bubbles break across the surface.
6. Flip and cook for 1 to 2 minutes more, until firm to the touch and browned. Buckwheat browns faster than wheat, so lower the heat if they are colouring before they set.
7. Keep the cooked pancakes warm under a towel and repeat with the remaining batter, adding a little more fat to the pan each time.
8. Serve warm, stacked, with the fresh herbs scattered over and lemon wedges alongside.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.