These pretty silver dollar–size pancakes crowned with smoked salmon are a party favourite. For a richer topping, substitute crème fraîche for the light sour cream. If you like, add a grind of coarse black pepper right before serving.
- Portion size 24 servings
- Credits : Canadian Living Magazine: January 2013
Ingredients
Method
In large bowl, whisk together flour, baking powder, baking soda and salt. Whisk together buttermilk, egg and 1 tbsp of the butter; pour over dry ingredients. Whisk until combined but still lumpy. Stir in green onions.Lightly brush large nonstick skillet or griddle with some of the remaining butter; heat over medium-high heat. Using scant 1 tbsp for each pancake, pour in batter, spreading slightly to form circles. Cook until bubbles break on top and don't fill in, about 1-1/2 minutes. Flip; cook until bottoms are golden, about 1-1/2 minutes. Transfer to warmed plate; cover and keep warm. Repeat with remaining butter and batter.
Top each pancake with 1/2 tsp of the sour cream, 1 piece of the smoked salmon and pinch of the dill.
Nutritional facts Per piece: about
- Sodium 107 mg
- Sugars 1 g
- Protein 3 g
- Calories 42.0
- Potassium 44 mg
- Cholesterol 13 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 2.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 2.0
