Smoked salmon and kefir pancakes
These smoked salmon and kefir pancakes are the combination of blini and American-style pancakes, particularly if you use buckwheat flour. They are perfect for a special, festive breakfast or brunch, alternatively can be served with a glass of fizzy as an appetiser at a dinner party. If you don’t have kefir, use live, natural yogurt instead!
Ingredients
Method
- Sift the flour, baking powder and a pinch of salt into a mixing bowl.
- Mix the milk, kefir and eggs in another bowl, then add half of this mixture to the flour and combine. Gently fold in the rest with a flat wooden spoon.
- Thinly slice the salmon and add to the batter together with the dill and oil. Rest for 15 minutes, if possible.
- Meanwhile, make the horseradish sauce: mix the lemon zest with the kefir, lemon juice and horseradish. Set aside.
- Oil a heavy-based saucepan, then heat. When piping hot, add dollops of the batter and let them spread out a bit. Cook for 2-3 minutes, then flip them over and cook for another minute or so until golden.
- Transfer them to a plate, lined with kitchen paper towel.
- Serve warm with the horseradish sauce.