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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 35 |
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Ingredients:
1 1/2 cups all-purpose flour |
3 1/2 tablespoons baking powder |
1 tablespoon salt |
1 tablespoon sugar |
1 egg |
1 1/4 cups milk |
3 tablespoons butter, melted |
oil |
1 1/2 cups sour cream |
1 shallot, minced |
1/4 cup dill, chopped |
1/4 capers, chopped |
1 teaspoon lemon juice |
1 pound smoked salmon, cut into 1-inch pieces |
dill sprigs |
Directions:
1. For Pancakes:
2. In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.
3. For Dill and Caper Cream:
4. In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.
5. Assembly:
6. Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.
7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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