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Lancewood Dill Pancakes With Cultured Cream & Salmon
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Lancewood Dill Pancakes with Cultured Cream & Salmon

Ingredients

250 ml flour
5 ml baking powder
2 ml salt
250 ml LANCEWOOD® Sour Cream
60 ml milk
30 ml butter , melted
1 extra large egg(s)
25 ml dill , freshly chopped
sunflower oil  for frying
LANCEWOOD® Cultured Cream
125 g smoked salmon  or salmon trout
dill  for garnish

Method

Sift the flour, baking powder and salt together.

Beat the 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 one side. Flip over and fry the other side. Place on absorbent paper.

Spread with a little cultured cream.  

Top with salmon slivers, black pepper and a sprig of dill.  

Try any of the following variations:

  • Spread with LANCEWOOD® Medium Fat Spring Onion & Chives 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.

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