Instructions
Follow the steps and taste along the way.
Prepare the batter
In a bowl, mix the buckwheat flour, baking powder, and salt. In a second bowl, whisk the kefir with the egg, pour it into the flour, and briefly mix to make a thick, smooth batter. Let it stand for 5 minutes.
Season the quark
While the batter rests, chop the dill. Mix the quark with the lemon juice, chopped dill, and black pepper. Taste it; the lemon should make the quark pleasantly fresh without making it runny.
Cook the pancakes
Heat a nonstick pan over medium heat and brush it with some of the oil. Use about 1 tablespoon of batter for each pancake; you should be able to cook about 3 at a time. Cook for 2 minutes, until bubbles appear on the surface and the edges set, then flip and cook for another 1 to 2 minutes. Make 12 pancakes in the same way, using all the oil as you go.
Prepare the trout
Use your fingers to break the smoked trout into smaller pieces and check that no bones remain. Don’t cook it; its delicate smoky flavor is best preserved by adding it to the finished pancakes.
Finish and serve
Divide three warm pancakes among each plate. Add the quark mixture and pieces of smoked trout. Serve immediately, while the pancakes are soft inside and still slightly crisp on the outside.
