Savory Pancakes with Smoked Salmon and Dill Cream

by

Start your New Year’s morning with a luxurious twist on classic pancakes. These savory delights are perfect for impressing guests or treating yourself to something special.

Ingredients

For the pancakes:

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1¼ cups milk
  • 3 tablespoons melted butter
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped fresh dill
  • Black pepper to taste

For the dill cream:

  • 1 cup sour cream
  • 3 tablespoons fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

For serving:

  • 8 ounces smoked salmon
  • Extra fresh dill for garnish
  • Thinly sliced red onion
  • Capers (optional)
  • Lemon wedges

Instructions

Make the dill cream:

  1. In a medium bowl, combine sour cream, chopped dill, lemon juice, and Dijon mustard
  2. Season with salt and pepper to taste
  3. Refrigerate until ready to use

For the pancakes:

  1. In a large bowl, whisk together flour, baking powder, and salt
  2. In a separate bowl, beat eggs, then add milk and melted butter, whisking to combine
  3. Pour the wet ingredients into the dry ingredients, whisking until just combined (don’t overmix)
  4. Fold in the chopped chives and dill
  5. Season with black pepper

Cooking:

  1. Heat a non-stick skillet or griddle over medium heat
  2. Lightly grease the surface with butter or oil
  3. Pour about ¼ cup batter for each pancake
  4. Cook until bubbles form on the surface (about 2-3 minutes)
  5. Flip and cook for another 1-2 minutes until golden brown
  6. Keep warm while cooking remaining pancakes

Assembly:

  1. Place 2-3 warm pancakes on each plate
  2. Top with folded pieces of smoked salmon
  3. Add a generous dollop of dill cream
  4. Garnish with red onion slices, capers, fresh dill, and a lemon wedge
  5. Serve immediately

Note: Makes approximately 12 pancakes