Ricotta Pancakes with Hot Smoked Salmon and Sour Cream
User Reviews
0
0 reviews
Unrated
Ricotta Pancakes with Hot Smoked Salmon and Sour Cream
Report
Deliciously light ricotta pancakes, topped with hot smoked salmon and sour cream. A great appetiser that you can prepare in advance. Perfect for the holidays
Share:
Ingredients
- 375 g ricotta cheese get my homemade recipe, full fat
- 190 ml milk hi-lo
- 3 egg
- 150 g plain flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2 teaspoon oil flavourless
- 200 g salmon hot smoked
- 150 ml sour cream
- caviar optional garnish, or seaweed alternative
- lemon wedges
Instructions
- Start by separating your eggs. Add the yolks to a mixing bowl and place the white into the bowl of your stand mixer (or a large bowl if doing it with a hand held).
- Spoon the ricotta into the egg yolks and start to break it down with a fork. Add the milk and mix well until combined.
- Add the flour, baking powder, salt and pepper and whisk until you have a smooth thick batter.
- Whisk the egg whites until they start to form super soft peaks.
- Fold the egg white mixture into the batter. Use a metal spoon to fold and turn the mixture until all the white is well incorporated.
- Heat half the oil in a large frying pan and spoon in a tablespoons of batter, using the back of the spoon to flatten the mound and make each one a circular(ish) pancake.
- Cook the pancakes over a medium/low heat for about 2 minute and then flip them over and cook for another minute.
- Cook the pancakes in batches adding the remaining oil as needed.
- If you want to serve these warm then keep them on covered plate in a low oven until you have cooked the whole batch.
- Serve dolloped with sour cream, hot smoked salmon and if you want to push the boat out a touch of caviar (or my secret favourite seaweed alternative).
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
