Pancakes with Salmon
⏳ Time
1 hour 15 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, the chef of a popular American restaurant.
Ingredients
- Dry yeast - 0.4 oz
- Milk - 1 qt
- Butter - 8.8 oz
- Sugar - 4 tablespoons
- Wheat Flour - 21.2 oz
- Semi-soft cream cheese - 14.1 oz
- Smoked Salmon Flavored Croutons - 14.1 oz
- Dill - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- 10% cream - 1 fl oz
- Garlic - 2 cloves
- Red Caviar - 3.5 oz
- Cucumbers - 7.1 oz
Step by Step guide
Step 1
In room temperature milk, add yeast and sugar. Stir slightly and let it 'rest' for 30 minutes.
Step 2
Melt the butter in a water bath.
Step 3
When the yeast starts bubbling, gradually add the flour and gently mix the batter with a whisk to avoid lumps.
Step 4
Add the melted butter to the batter and mix. Let it sit for 40 minutes.
Step 5
Stir the batter with a whisk every 15–20 minutes.
Step 6
Heat a skillet.
Step 7
Cook the pancakes on both sides. They should bubble while frying.
Step 8
Chop the dill, finely dice the garlic, and add it to the cream cheese.
Step 9
Add the cream and mix well. Season with salt and pepper to taste.
Step 10
Slice the salmon and cucumber into thin strips.
Step 11
Spread the cream cheese mixture with dill and garlic generously on the pancakes. Add the salmon and cucumber.
Step 12
Using plastic wrap, roll the pancakes into a tube and leave in the refrigerator for 2 minutes to let the cream set.
Step 13
Remove from the refrigerator and cut the pancakes into small rolls. Garnish with red caviar.
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