Smoked salmon and dill pancakes are a savory twist on traditional pancakes. They’re made with a fluffy batter filled with smoked salmon and dill, creating a perfect brunch dish.
Smoked salmon and dill pancakes are a savory twist on traditional pancakes. They’re made with a fluffy batter filled with smoked salmon and dill, creating a perfect brunch dish.
Whisk the all-purpose flour, baking powder and salt. In a separate bowl, combine the milk, egg and melted butter. Gradually pour the wet ingredients into the dry mixture, stirring until combined. Avoid overmixing to keep the batter light.
(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes recipes)
Gently fold the chopped smoked salmon and fresh dill into the batter, ensuring even distribution. Be careful not to break apart the salmon pieces too much
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking. Ensure the skillet is evenly heated before cooking.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to set for 2-3 minutes. Flip and cook for 2 minutes or until golden brown and cooked through. Repeat with the remaining batter.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Helpful Tools:
Whisk, mixing bowl, non-stick skillet, spatula
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