Mix the cream and buttermilk in a jar and set aside for 24 hours at room temperature. Afterwards, add lemon juice, mix thoroughly and put in the fridge for another 24 hours. After this time the cream thickens and its shelf life is about 1,5 weeks.
Mix the sauerkraut, carrots and onions in a bowl. Crack in an egg, add half a teaspoon of salt and mix. Add the flour, mix thoroughly and set aside for a while. If the dough is too loose, add a little flour.
Heat the oil in a pan and fry the pancake on both sides until golden brown. After frying, place the pancake on paper to drain off the oil.
Pour the oil into the pan again and when it is very hot fry our sprats on both sides until golden brown, lightly salt them.
Spread the cream in a bowl, place the pancake and sprats on top. Sprinkle with spring onions and red onions.
Recipe by Wit Szychowski. Check out my fanpage Pan Tasak.