These pretty green hotcakes are light and fluffy – and they only take a few minutes to make from start to finish.
You could also serve them as an hors d’oeurve; just divide the batter into 12 little pancakes. Here, it’s divided into 4 to make a light appetizer or brunch dish.
Instead of smoked salmon, try adding chopped cilantro (coriander leaf), a pinch of ground cumin and/or cayenne to the batter and offer some Indian yogurt, mint, ginger, chili & cilantro relish on the side.
The variations are endless; sour cream and caviar would also be good on a tiny pancake.
For some reason, *self-raising flour is hard to come by in the US so I create my own as follows:
- 1 cup (240ml measure) of plain/all-purpose flour (you don’t want to pack it down, so spoon the flour into the cup measure then level the top off with the blade of a knife)
- 1.5 level tablespoons of baking powder (a tablespoon is a 15ml measure)
- a pinch of salt
Whisk everything together and store just as you would regular flour.
MINTED GREEN PEA HOTCAKES WITH SMOKED SALMON
(Served 4 as an appetizer)
4 oz (115g) of tiny frozen peas, defrosted and drained
2 scallions/spring onions, trimmed and finely sliced
6 sprigs of mint – stalks discarded, the leaves chopped
2.5 oz (70g) of *self-raising flour
1/4 teaspoon (1ml measure) of baking powder
1 large egg
4 tablespoons of buttermilk, whole milk or thin cream
1 tablespoon of high-temp oil for frying (avocado or grape-seed oils are perfect for this)
Sea salt, freshly ground black pepper
6 oz (170g) of smoked salmon, divided
4 heaped tablespoons of sour cream
Lightly whisk the buttermilk and egg together and set aside. In a separate bowl, mash the peas with a spud-masher; add the chopped onion and mint; season with sea salt and black pepper and stir to mix.
Add the flour and baking powder, followed by the egg-buttermilk mixture and fold everything together until you have a thick, sticky batter.
In a wide non-stick skillet or saute pan, heat the oil over a high heat. Divide the batter into 4 even-sized pancakes and cook them over a fairly high heat until golden – approx 2 minutes each side.
Transfer the hotcakes to warmed plates; top each with a dollop of sour cream and some smoked salmon. Eat right away.