It’s getting too warm for porridge, there are only so many pancakes you can eat, cold cereal is boring and bacon and eggs can be overdone too. We were eager to try something new.
The fennel pickles weren’t a goer for John or his dad so we left them out. The pancakes with salmon were well received but the overall decision is, they needed just a bit of caviar on top. The sort we can afford. Next time! These pancakes would be lovely for brunch with a mimosa.
I made a simple pancake batter with no sugar and put them in the oven to keep warm while we did the daily OJ squeezing and the mango slicing. Before John’s dad arrived we didn’t eat breakfast. We only grazed for lunch. It’s no wonder I need to lose 5 kilos!
When the fruit and juice were ready, I put sour cream on the pancakes and then draped some smoked salmon on top and snipped some fresh dill. Everyone left the table happy.
- 200 grams smoked salmon
- 3 tablespoons sour cream or creme fraiche
- 1 tablespoon snipped fresh dill
- 1 cup self-raising flour
- 1 egg
- ¾ cup milk
- 50 grams (about half a stick) butter, melted.
- Add milk to measuring cup and add the egg and melted butter. Whisk together until egg is incorporated.
- Add flour to mixing bowl and add milk mixture and mix well. (small lumps are fine)
- Heat griddle or skillet to medium and make several small pancakes.
- When edges look dry and large bubbles form on top, flip over and cook until light brown on the bottom.
- Spread pancake with sour cream or creme fraiche and drape smoked salmon on top and add some sipped dill. (or add some caviar if you really want to splurge)