Herbed Pancakes with Cured Salmon and Crème Fraiche
Makes: 18 to 10 pancakes
  • 3⁄4 cup all-purpose flour
  • 3⁄4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1⁄2 stick unsalted butter, melted and cooled slightly
  • 1 tablespoon minced fresh dill or dill paste, plus more for garnish
  • grapeseed or canola oil
  • 2 ounces cured salmon
  • 1⁄2 cup crème fraîche
  1. Preheat the salt block on the stove, beginning with low heat and gradually increasing the temperature to medium-high, until the surface temperature is 375°F.
  2. Meanwhile, prepare the pancake batter. With a whisk, combine the all-purpose flour, whole wheat flour, baking powder, and salt in a medium mixing bowl. In another medium bowl, whisk together the buttermilk, eggs, and melted butter. Add the dry ingredients to the wet ingredients, and stir with the whisk just until smooth and well combined. The batter will be thick. Stir in the dill.
  3. Brush the hot salt block lightly with grapeseed or canola oil. Drop batter by the heaping tablespoon, spreading it out slightly to make pancakes around 2 inches wide. Let cook for about 5 minutes, until the underside is browned, then flip using a metal spatula, such as a fish spatula. The pancakes might stick slightly but should release when dislodged with the metal spatula. Cook for another 1 to 2 minutes until the other side is browned. Continue with the remaining batter, brushing more oil on the block if needed. Keep cooked pancakes warm in a 170°F oven or under a clean dishtowel.
  4. To serve, top each pancake with a small piece of salmon and a small dollop of crème fraîche. Garnish with a sprig of fresh dill.
Recipe by Bakepedia at https://www.bakepedia.com/herbed-pancakes-with-cured-salmon-and-creme-fraiche/