Smoked salmon pancake stack
- 200 ml (7fl oz) milk mixed with 75 ml (3fl oz) cold water
- 2 free range eggs
- 110 g (4 oz) plain flour, sifted
- 50 g (2 oz) butter
- pinch of table salt
- Butter for frying
- Chop the dill and separate the salmon into smaller pieces before you star in order to build the layers quickly.
- Warm a plate on which to build the stack of pancakes
- Add the milk, water, eggs, flour and salt to a blender and mix until smooth.
- Remove any stalks from the dill and finely chop the leaves
- Separate the salmon into much smaller pieces
- Using 2 frying pans ensures you can build the stack quickly, but one will do.
- Heat ¼ tablespoons of butter in a hot frying pan, pour a few tablespoons of batter into the middle of the pan and quickly swirl the pan to distribute evenly.
- Fry for about 30 seconds or until the underside is browned.
- Flip and cook the other side.
- Pop the pancake on a warm plate, top with sliced salmon, chopped dill and a sprinkle of lemon juice.
- Keep adding pancakes in this manner until the batter mix is used up.
- This amount of batter makes from 6 to 8 pancakes.
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