Smoked salmon pancake stack
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- 200g plain flour
- 1½tsp baking powder
- ½tsp bicarbonate of soda
- 2 medium eggs, beaten
- 175ml whole milk
- 100g crème fraîche
- 1tsp white wine vinegar
- Zest 1 lemon, plus lemon wedges to serve
- Small bunch dill, chopped
- 15g unsalted butter, soften
Mix the flour, baking powder and bicarb in a large bowl.
Slowly pour in the beaten eggs, whisking to combine. Gradually whisk in the milk until smooth. Set aside to rest for 10 mins.
In a small bowl, stir together the crème fraîche, vinegar, and most of the lemon zest and dill.
In a large frying pan over a medium heat, melt a little of the butter. Working in batches, add individual tablespoons of the batter to the pan and cook for 1-2 mins each side until golden. Repeat to make 12 pancakes.
Divide the pancakes between 4 plates, layering with the salmon, avocado and dill sauce; finish with salmon and avocado on top. Sprinkle with the remaining zest and dill, and some black pepper.
Serve the pancake stacks with the lemon wedges, to squeeze.