About this recipe:This savoury twist on classic fluffy pancakes is ideal for a sophisticated take on a relaxed weekend brunch, or can be easily served up as bite size appetisers. While potato pancakes are often the traditional base for these toppings, the addition of Greek yoghurt to the pancake batter gives a mix of sharpness and texture. Pancakes come out light, fluffy, with a hint of crispiness outside and delicious mousse-like softness within, and the wholegrain mustard and thyme cut through the lightness with a surprising edge.
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Method Prep:15min › Cook:15min › Ready in:30min
First prepare the pancakes. Combine the egg and Greek yoghurt; whisk well. In a separate bowl, sift in the flour and bicarbonate of soda. Stir in yoghurt mixture, and add wholegrain mustard, herbs and seasoning.
Heat up a frying pan to a medium temperature and add a little of the olive oil. Form a pancake by dropping a dessertspoon of batter into the pan. Cook for 1 to 2 minutes on each side, till evenly golden. Repeat with remaining oil and batter. Keep warm.
Make the topping by mixing crème fraiche with seasoning and chives in a small bowl. Leave aside a few chopped chives for garnishing. Prepare smoked salmon by tearing slices into fine strips.
Prepare a small stack of 3 to 4 pancakes. Top off with a generous spoonful of crème fraiche, and arrange strips of salmon on top. Complete by sprinkling a few chopped chives and a pinch of cracked pepper.
For an additional hint of decadence, add a little caviar atop the smoked salmon. If you’' like to serve these pancakes up as a more substantial take on brunch, swap the dessertspoon measures for the batter for a more generous tablespoon, and cook on a low heat.