Ingredients
Honey mustard sauce:
- 150 g greek yogurt
- 50 g crème fraîche
- 1 tbs coarse-grained mustard
- 2 ts liquid honey
- salt, pepper
Pancakes:
- 200 g flour
- 1 ts sugar
- 1/2 ts salt
- 1/2 ts pepper
- 1/2 ts baking powder
- 1/2 ts baking soda
- 50 g chopped Parmesan cheese
- 1/2 bunch dill
- 2 tbs capers
- 1 egg
- 200 ml buttermilk
- 50 g butter, melted
- 2 tbs butter
Toppings:
- 120 g smoked salmon
- 4 ts salmon roe (salmon caviar)
- 1/2 bunch dill
Preparation
Honey mustard sauce:
1. Stir all the ingredients up to and including the honey, season to taste with salt and pepper.
Pancakes:
2. Thoroughly mix all the ingredients up to and including the Parmesan in a bowl. Finely chop the dill and capers. Separate the egg, thoroughly stir the yolk with the buttermilk and melted butter.
3. Add the buttermilk mixture, dill and capers to the flour mixture and carefully mix with a rubber spatula. As soon as a fluffy batter has formed, stop stirring; the batter does not have to be completely smooth. Thoroughly whisk the egg white with a fork and then also carefully fold into the mixture. Let the mixture rest for approx. 30 minutes.
4. Add one tablespoon of butter to the pan, heat the pan on highest level up to the roasting window, switch to a low level. Pour approx. 1/8 of the batter into the pan to form four thick pancakes, cover with the lid and bake for approx. 5 minutes. Turn over the pancakes, cover with the lid again and roast for approx. 5 minutes until done. Remove the pancakes and keep warm.
5. Add another tablespoon of butter to the pan and roast the rest of the mixture in the same way.
Toppings:
6. Plate the pancakes together with the sauce. Top with the salmon and garnish with the salmon roe and dill.
This recipe has been tested and approved by AMC.
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