These mini pancakes are so useful - much quicker and easier to make than blinis, and delicious served with smoked salmon or mackerel as a dinner party starter.
The following quantities serve four as a starter or two as a light supper. The pancakes can be served hot or cold, and any leftovers can be stored, covered, in the fridge for a few days. Makes approximately 18 - 20 pancakes.
Onion Pancakes With Smoked Salmon & Horseradish
Ingredients:
- 1 medium free-range egg
- 3 fl oz milk
- 3 oz self-raising flour
- 1 large onion
- 1 oz butter
- 1 heaped tablespoon grated parmesan cheese
- salt and black pepper
- 1 x 150g pack smoked salmon
- 1 lemon
- 2 dessertspoons creme fraiche
- 1 dessertspoon creamed horseradish
Method:
- Peel the onion, cut in half, and chop as finely as possible.
- Meanwhile, heat most of the butter in a large frying pan, add the onion and fry gently until golden but not browned.
- In a mixing bowl, beat the egg and the milk together, along with a little salt and a generous amount of freshly ground black pepper. Then mix in the flour, the parmesan cheese, and finally add the onion. Stir everything together - the consistency should be quite thick rather than thin and runny.
- Now add the remaining butter to the frying pan and allow to melt. Now take a dessertspoon of the pancake mix and add to the pan; repeat until the pan is full, remembering that the mixture will spread out a little while cooking. You should fit around six spoonfuls in the pan depending on its size.
- After about 90 seconds, the pancakes should be ready for turning - you will know when they are ready as bubbles will start to appear on the surface. Flip the pancakes over and allow to cook for a further minute or so or until golden on both sides - this may take a little longer if your pan isn't quite hot enough.
- Once cooked, place into a serving dish, covering with a clean cloth if you want to serve them warm. Repeat the process until the mixture is all used up.
- Prepare the salmon by cutting or tearing into small pieces and arranging on a serving plate. Squeeze the juice of a lemon over the top and add plenty of freshly ground black pepper.
- To make the horseradish cream, simply mix the creme fraiche and creamed horseradish together in a small dish.
- Serve each pancake with a dollop of creamed horseradish and some strips of salmon on the top.
Variations: You can use shallots or spring onions rather than ordinary white onion. Keep the fat content down by using skimmed milk in the pancakes and half-fat creme fraiche in the creamed horseradish.
The copyright of the article Onion Pancakes With Smoked Salmon & Horseradish in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Onion Pancakes With Smoked Salmon & Horseradish in print or online must be granted by the author in writing.
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