Mini-pancakes topped with pieces of smoked salmon, creamy Greek yogurt and fresh dill. These bites are easy to prepare, elegant and colourful!
Brought you you by Oikos from Danone. Visit the Danone blog for more recipe ideas!
ingredients
Pancake Batter
Topping
directions
In a large bowl, mix the white flour, baking powder and salt.
Add the egg, yogurt and buttermilk to the dry ingredients. Using electric beaters at medium speed, mix well until smooth.
Chill the mixture for 30 minutes.
Melt the butter in a non-stick pan over medium-low heat.
Cook about 30 mini-pancakes 4 cm (1.6 in.) in diameter for about 2 minutes per side, or until the batter is golden. You can make several pancakes at a time, depending on the size of your pan. As the mini-pancakes are cooked, transfer them to a plate covered with paper towel.
If you make the pancakes 30–60 minutes in advance, keep them at room temperature, covered with plastic wrap. In any case, wait for the mini-pancakes to cool completely before garnishing them.
When you are ready to serve them, put 1 tsp. (5 ml) of plain Greek yogurt on each mini-pancake with a piece of smoked salmon that you broke off with a fork or knife, and a little dill.