“Aromatic Dutch Brunch Delight: Mouthwatering Pancakes and Smoked Salmon”

Allergens

Fish (Smoked Salmon), Dairy (Milk, Sour Cream)

Ingredients

• 1 cup all
• purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted and cooled
• 6 oz smoked salmon
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice
• 2 tablespoons sour cream (optional)
• Vegetable oil for frying

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add the eggs and milk to the dry ingredients and whisk until smooth.
3. Stir in the melted butter and let the batter rest for 5 minutes.
4. Heat a non stick skillet or griddle over medium heat. Brush with vegetable oil to coat the surface.
5. Pour 1/4 cup of batter onto the skillet, swirling it to create a thin pancake. Cook until bubbles appear on the surface and the edges are golden brown, about 2 3 minutes. Flip and cook for another 1 2 minutes. Repeat with the remaining batter.
6. Arrange two pancakes on each plate, layering smoked salmon and dill on top of one pancake.
7. Drizzle lemon juice over the salmon and pancake stack, then add a dollop of sour cream (if using).
8. Serve immediately and enjoy this delectable Dutch brunch delight!

Chef’s Insight

The key to perfect Dutch-style pancakes is to use a non-stick skillet and resist flipping the pancake until bubbles appear on the surface and the edges are golden brown.

Notes

This recipe is easy to follow and creates a beautiful presentation that will impress your guests. Don't forget to garnish with fresh dill for an extra touch of flavor and visual appeal.