Russian Style Mini Buckwheat Pancakes

1 In a large mixing bowl, combine buckwheat flour, buttermilk, egg, salt and backing soda and whisk well. 

2 Heat a large nonstick frying pan over medium-high heat, and add a lug of sunflower oil. Add a  tablespoon of batter for each pancake into the pan. Cook or about 1 minute or until bubbly, flip over and cook for 30 more seconds or until golden. Repeat with the rest of the batter.
3 Garnish with smoked salmon, crème fraîche, beluga lentils and fresh dill. Enjoy!