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    Chive pancakes with brown butter & smoked salmon

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    Chive pancakes with brown butter & smoked salmon

    Salmon, chives and butter are a heavenly triumvirate, especially in these beautifully soft (and gluten free) pancakes. 

    • Gluten Free
    • Preparation time: 15 minutes + resting
    • Cooking time: 15 minutes
    • Total time: 30 minutes + resting

    Serves: 4

    Ingredients

    170g gram flour
    1 tsp gluten free baking powder
    ½ tsp fine salt
    100ml whole milk
    7 tbsp crème fraîche
    1 egg
    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

    Method

    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. 

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