Directions for: Mini-Pancakes with Smoked Salmon, Fresh Yogurt and Dill
Ingredients
Pancake Batter1 cup (250 mL) all-purpose white flour
1 tsp (5 mL) baking powder
1 pinch salt
1 egg
1 Tbsp (15 mL) 2% Oikos Plain Greek yogurt
1 cup (250 mL) buttermilk
1 Tbsp (15 mL) butter (for cooking)
Toppingcup (150 mL) 2% Oikos Plain Greek Yogurt
250 g piece of smoked salmon
10 stem fresh dill
Directions
Pancake Batter1. In a large bowl, mix the white flour, baking powder and salt.
2. Add the egg, yogurt and buttermilk to the dry ingredients. Using electric beaters at medium speed, mix well until smooth.
3. Chill the mixture for 30 minutes.
4. Melt the butter in a non-stick pan over medium-low heat.
5. Cook about 30 mini-pancakes 4 cm (1.6 in.) in diameter for about 2 minutes per side, or until the batter is golden. You can make several pancakes at a time, depending on the size of your pan. As the mini-pancakes are cooked, transfer them to a plate covered with paper towel.
6. If you make the pancakes 3060 minutes in advance, keep them at room temperature, covered with plastic wrap. In any case, wait for the mini-pancakes to cool completely before garnishing them.
Topping1. When you are ready to serve them, put 1 tsp. (5 ml) of plain Greek yogurt on each mini-pancake with a piece of smoked salmon that you broke off with a fork or knife, and a little dill.
See more: Fish, Breakfast, Snack, Healthy, Eggs/Dairy, Herbs