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.
Made With This Product(s)
