Ingredients

Buckwheat pancakes

• 100 g buckwheat groats (1 package)
• 1 mushroom bouillon cube (optional)
• 5 heaping tablespoons grated Parmesan
• 1 egg
• salt and freshly ground black pepper
• oil for frying

Mushroom-dill sauce

• 300 g porcini mushrooms (fresh or frozen)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 clove garlic
• 1 small onion
• 1/2 cup sour cream 30% or 36%
• 2 tablespoons chopped dill

Preparation

1. Bring water or water with mushroom bouillon cube to a boil, place package with buckwheat and cook for 20 minutes or as much as indicated on the package instructions, drain. Pour buckwheat onto a plate, cool, let evaporate.
2. To cooled buckwheat add grated parmesan and egg, season with salt and pepper, knead well by hand, so ingredients combine.
3. Well heat skillet, pour 3 tablespoons olive oil and heat. Fry 3 small pancakes at once. Place buckwheat on skillet with a spoon (1 full spoon per 1 pancake), spread into a thin pancake and fry until the bottom is well browned, then flip with a spatula pancakes to the other side, repeat frying to golden color.
4. Arrange pancakes on plates, pour with hot mushroom sauce, sprinkle with dill.
5. Rinse mushrooms and cut into cubes. Heat skillet with olive oil and butter, place garlic sliced and chopped onion, braise. Add mushrooms and stirring frequently fry for approximately 5 minutes. Season with salt and pepper and pour in sour cream, cook for 2 minutes until sauce thickens. At the end add dill.