Tea

LANCEWOOD® DILL PANCAKES WITH CULTURED CREAM AND SALMON

30

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Stove

Ingredients

250 ml flour

5 ml baking powder

2 ml salt

250 ml LANCEWOOD® Sour Cream

60 ml milk

30 ml melted butter

1 extra large egg

25 ml freshly chopped dill

Sunflower oil for frying

LANCEWOOD® Cultured Cream

125 g smoked salmon or salmon trout

Extra dill for garnishing

 

Method

Sift the flour, baking powder and salt together.  Beat the Lancewood sour cream, milk, butter and egg together.  Add to the dry ingredients a little at a time and mix to form a smooth batter.  Add the dill and mix through.  Heat a little oil in a pan and fry teaspoonful’s of the mixture until golden on the one side. Flip over and fry until golden on the other side.  Place on absorbent paper.  Spread with a little cultured cream.  Top with salmon slivers, black pepper and a sprig of dill.  

Cook’s Notes:

Try any of the following variations: Spread with LANCEWOOD® Medium Fat Spring Onion & Chive Cream Cheese and top with smoked chicken slivers, avocado, black pepper and chopped chives. Spread with LANCEWOOD® Balsamic & Onion Dip & Top and top with a little onion marmalade.

 

Cultured Cream

Cultured Cream

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Sour Cream

Sour Cream

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Cultured Cream Bulk

Cultured Cream Bulk

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Sour Cream Bulk

Sour Cream Bulk

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Balsamic & Onion Dip

Balsamic & Onion Dip

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Spring Onion & Chives Cream Cheese

Spring Onion & Chives Cream Cheese

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