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Smoked Salmon & Laverbread Pancakes Recipe
Makes 30 pancakes
Ingredients
120g Cockles (optional)
120g Laverbread (optional)
1 1/2 Cups Plain flour & Buckwheat flour mixed
1 Cup low-fat milk
1 Egg
1/2 Cup light sour cream
2 Tbsp chives, chopped (plus extra to garnish)
2 Tsp baking soda
2 Tsp baking powder
1 Tsp Dijon Mustard
1 Tsp Horseradish Cream
A crack of Black pepper
A drizzle of Cotswold Gold Rapeseed Oil
Combine sifted flour with baking soda and baking powder, for a more traditional blini substitute half of the flour for buckwheat flour. In a separate bowl, lightly beat egg and Laverbread and add milk and season.
Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
Spoon a tablespoon of mixture into a hot, lightly greased (I use Cotswold Gold Rapeseed Oil and then wipe nearly clean with kitchen towel), non-stick frying pan.
Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
Combine sour cream, Dijon Mustard and Horseradish Cream. Stir in chives and season with black pepper.
Spoon onto the cooled pancakes and top with slices of Smoked Salmon. Garnish with extra chives and Cockles to serve.
Enjoy!
For more uses for baking soda, click here.
