I’ve been wanting to try savoury pancakes for quite some time, and, let’s be honest, it’s pancakes, so … Need I explain more? (Didn’t think so).
Look at these… small, fluffy, savoury, light…. yummy smoked salmon, herby mayo…
Wouldn’t you want to try these?
Ingredients, per stack:
for the pancakes:
- 1 egg
- 50gr self-raising flour
- 110ml milk
- pinch of salt
2 slices smoked salmon
for the herb mayonnaise:
- 3 teaspoons of mayonnaise
- 1 teaspoon of parsley
- 1 teaspoon of chives
- 1/2 teaspoons of dill tops
Break your egg in a bowl and add the self raising flour and the pinch of salt. Mix with a bloom whisk until you have a homogenous mass. Now whisk in your milk and set aside.
Take a small bowl and put in the mayonnaise, parsley, chives and dill tops, and whisk till well blended, set aside as well.
Now heat a non-stick frying pan on a medium heat. If you have one of these 15cm small egg pans (I bought it cause it was purple and I like purple), I would use that. It’s the perfect size for small pancakes. Melt some butter in the pan to make sure the pancake will not stick.
Fill 3/4 of a ladle with the batter, and pour this into the hot pan. Twist and tilt the pan round, so the bottom is fully covered with batter. Only flip the pancake once you see the first bubbles on the surface. If the pancake cooked side is too brown, or too light, adjust the heat of your pan accordingly. Now cook the second side of your pancake until the centre springs back when you press it a little. Once cooked, remove the pancake from the pan, and repeat the process with the remaining batter so you have 3 to 4 pancakes. To keep my pancakes warm, I kept them between 2 plates (one normal and the other one upside down on top)
Once all your pancakes are cooked, take a plate and add on a first pancake. Now add a slice of smoked salmon and cut off the excess that hangs over the edges of your pancake. Season with a little salt and pepper if you wish. Now put another pancake on, and add another layer of smoked salmon on top. Place a third pancake on top of this layer, and roll two strips of salmon on top, for presentation. Add a dollop of the herb mayonnaise on the side, and serve.
Let me know if you enjoy these as much as I have!