(Picture is my own, sans the smoked salmon)
INGREDIENTS
- 3 Free Range Eggs
- 125ml Whole Milk
- 2 Spring Onions (Finely Sliced)
- 2 tablespoons Olive Oil
- 60g Instant Mashed Potatoes (Mix)
- 40g Plain Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Lemon Juice
METHOD
- In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
- Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice.
- Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle.
- Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip.
For The Topping
INGREDIENTS
- 300g Smoked Salmon
- Small Bunch Fresh Dill
METHOD
- Once you have made the pancakes, and they've cooled a little, tear off strips of smoked salmon and arrange the small slices on each pancake.
- Decorate each salmon-topped pancake with a tiny feather of dill.
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