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Chive pancakes with brown butter & smoked salmon
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Salmon, chives and butter are a heavenly triumvirate, especially in these beautifully soft (and gluten free) pancakes.
170g gram flour
1 tsp gluten free baking powder
½ tsp fine salt
100ml whole milk
7 tbsp crème fraîche
25g pack chives, finely chopped
1 unwaxed lemon, zested then cut into wedges
2 tbsp olive oil
30g unsalted butter
2 x 100g packs smoked salmon
1. Put the gram flour, baking powder and salt in a large bowl. Put the milk in a jug with 2 tbsp crème fraîche and the egg; whisk together. Add 100ml water. Gradually whisk the wet mixture into the dry, until you get a smooth pancake batter. Set aside to rest for about 20 minutes. Meanwhile, stir ¼ of the chives through the remaining 5 tbsp crème fraîche with the lemon zest; season and set aside. Preheat the oven to its lowest setting.
2. When the pancake batter is ready, stir in most of the remaining chives (set aside about 1 tbsp), then, if needed, add 1-2 tbsp more water to loosen to a spoonable batter. Heat 1 tbsp oil in a non-stick frying pan over a medium heat. When hot, dollop in 3 heaped tablespoons of batter (to make 3 pancakes). Cook for 1-2 minutes, until bubbles start to appear on the surfaces, then flip and fry for another 1 minute until golden. Transfer to a warm plate and keep warm in the oven. Repeat with the remaining batter and oil to make 12 pancakes (adding the remaining 1 tbsp oil before cooking the third batch).
3. While the frying pan is still hot, add the butter. Once melted, add the reserved 1 tbsp chives and cook for a couple of minutes, swirling every so often, until the butter starts to smell biscuity; take off the heat. Divide the pancakes between 4 plates, then drape over the smoked salmon and top with the chive crème fraîche. Drizzle over the chive butter and serve with the lemon wedges on the side to squeeze over.
Typical values per serving:
This recipe was first published in May 2021.