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.