Kefir pancakes with salmon and cream cheese

We prepare appetizing pancakes with red fish and cream cheese for Maslyana. Such an exquisite combination will appeal to everyone without exception. To prepare a snack, you can use pancakes cooked in your favorite way: on milk, whey or boiling water. I used thin kefir pancakes as a base.

According to this recipe, they are very tender, porous and tasty. They are easy to turn over, they don’t stick to the pan and stay soft for a long time. In addition to salmon, you can use lightly salted or smoked fillets of pink salmon or trout. Mascarpone, Philadelphia or other cream cheese is perfect for the recipe.

Such an appetizer will compete with restaurant dishes and is perfect for a festive table. The harmonious combination of appetizing thin pancakes and delicate filling will delight even the most experienced gourmets.

Ingredients for making kefir pancakes with salmon and cream cheese:


  • Ingredients for cooking kefir pancakes:
  • Wheat flour – 50 g.

  • Kefir – 250 ml.

  • Chicken eggs – 2 pcs.

  • Sugar – 0.5 tbsp.

  • Salt – 0.25 tsp.

  • Baking soda – 0.25 tsp.

  • Vegetable oil – 50 ml.

  • Ingredients for the filling:
  • Lightly salted salmon – 200 g.

  • Cream cheese – 200 g.

  • Fresh dill – 50 g.

Recipe for kefir pancakes with salmon and cream cheese

Step-by-step instructions:

1. Mix 2 chicken eggs, sugar, salt and baking soda in a deep bowl. Mix the ingredients with a whisk until a homogeneous consistency.

2. Pour warm kefir into the resulting mixture. Mix the ingredients with a whisk until smooth.

3. Add sifted wheat flour to the mixture. We mix the dough for pancakes until a uniform consistency.

4. To make kefir pancakes elastic and not stick to the surface of the pan, pour 1 tablespoon of oil into the dough. Mix the dough with a whisk. In terms of consistency, it should be slightly thicker than classic pancake batter. Cover the bowl with the dough with a dry towel, leave it for 15 minutes for the dough to rise.

5. Grease the heated pancake pan with a small amount of vegetable oil. It is convenient to use a cooking brush for this purpose. Pour a small amount of dough into the pan. Rotating the pan in a circular motion, distribute the dough over its entire surface.

6. Fry the pancake over medium heat. When the edges of the pancake are browned, carefully turn the pancake to the other side and bring it to readiness. We prepare all the pancakes in this way. From the indicated amount of ingredients, I got 8 products with a diameter of 20 cm.

7. When the pancakes cool down to room temperature, you can start stuffing. Grease the surface of the pancake with a thin layer of cream cheese. Evenly distribute finely chopped dill greens on top. Cut the salmon into thin slices. Place a piece of salmon on one edge of the pancake.

8. Roll the pancake into a tight roll. In this way, we form all products. Then cut each pancake diagonally in half. A tasty and hearty snack is ready!

9. If desired, the pancakes can be cooled in the refrigerator for 30 minutes before serving. We serve pancakes with salmon and cream cheese with green sprigs and lemon slices.

Bon appetit!

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