Pancakes with smoked salmon
Pancakes with smoked salmon
The fluffy, American-style pancake is a breakfast classic, and with different toppings it turns into an excellent savory snack. This recipe adds thin slices of smoked salmon to the mix - truly delicious.
Serves 8
Cooking time: 30 minutes
Ingredients
For the pancakes
230 g plain flour, 2 tsp baking powder, zest of 1 lemon, 2 pinches salt, 6 eggs - separated, 280 g milk
Garnish
Smoked salmon, dill, crème fraiche, lemon juice
Method
- Mix the flour, baking powder, lemon zest and salt in a blender.
- Make a well in the centre, add the egg yolks, pour in the milk and blend for a smooth batter.
- In a large bowl, whisk the egg whites using a hand mixer until they form soft peaks.
- Gently pour the pancake batter into the bowl of whites, keeping in as much air as possible, until you have a light batter.
- Heat a large frying pan and lightly grease with butter.
- Drop small spoonful into the hot pan and cook until golden on each side, about 2 minutes.
- Repeat with the rest of the mixture.
- To serve on the pancakes, dollop some crème fraiche, top with smoked salmon, a sprig of dill and a squeeze of lemon juice.
Chef’s Technique
More fluff?
Whisking the egg whites seperately will create a fluffer pancake with a lighter taste
Wine Pairing
