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  by Brenda Stevens
Preperation time: 1 hour 25 mins
Cooking time: 8 mins
Serves: 6

Recipe Ingredients
150g sifted plain flour;
1/2 tsp salt;
1 tsp easy-blend dried yeast;
225ml full-fat milk;
25g butter, melted;
1 large egg, separated;
4 tbsp vegetable oil;
150g smoked salmon;
148ml soured cream;
black pepper
few sprigs of dill to garnish
Recipe Method
Mix together the flour, salt and yeast in a bowl. Warm milk in a pan and beat into flour until smooth. Cover and put in a warm place for about 1 hour or until doubled in volume.

Mix in butter and egg yolk. Whisk egg white to stiff peaks, fold into mixture. Cover and leave for 20 mins.

Heat 2 tbsp oil in a frying pan and fry spoonfuls of the mixture in batches for 4 minutes, turning halfway, adding remaining oil if needed.

Top each pancake with salmon and soured cream. Season with black pepper and garnish with dill.

Printable Version

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