Smoked salmon pancakes
These bite-sized morsels are the perfect finger food for entertaining when the occasion calls for something fuss-free, fresh and delicious.
Instructions
Step 1 Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
Step 2 Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
Step 3 Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.
- Recipe by:
- Jane Collins
- Photography:
- Stuart Scott
First published December 2005
Recipe Information
Portions: makes 30
Time to make: 20-25 miniutes
Total cost of all ingredients: $25.54 / $0.85 per serve
Ingredients
- 1 1/2 cups plain flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 egg
- 1 cup low-fat milk
- 1/2 cup light sour cream
- 1 teaspoon mustard
- 1 teaspoon horseradish cream
- 2 tablespoons chopped chives (plus extra, to garnish)
- black pepper
- 200g smoked salmon slices
Nutrition Information
| per serve | |
|---|---|
| Energy |
170
kJ
(41 Cals) |
| Protein | 3g |
| Fat - saturated |
1g
<1g |
| Carbohydrates - sugars |
5g
<1g |
| Dietary Fibre | <1g |
| Sodium | 350mg |
| Calcium | 20mg |
| Iron | 0mg |
| * NS: Not specified | |
HFG Tip
Don't want to cook? Small bite-sized pancakes can be bought from the supermarket in the bakery section, or frozen. Top with horseradish cream and smoked salmon.
