This savory pancake recipe combines fresh herbs, creamy whipped topping, and rich smoked salmon for a delightful brunch or light dinner. Perfectly balanced and delicious, it’s an elegant yet easy-to-make dish.
Ingredients
Serves: 2
Flour: 100 g (¾ cup)
Milk: 10 cl (⅓ cup + 1 tablespoon)
Eggs: 2
Herbs (e.g., chives, parsley): 1 handful, finely chopped
Salt and 
Pepper: To taste
Butter: 10 g (1 tablespoon)
Whipped Cream: 100 ml (⅓ cup), lightly whipped
Smoked Salmon: 4 slices
Equipment
Frying Pan
Mixing Bowl
Whip
Preparation Time: 5 minutes
Cooking Time: 10 minutes
- Prepare the Flour
Place the flour in a mixing bowl. Sift to ensure a smooth batter. - Mix the Eggs
Lightly beat the eggs and add them to the flour. - Combine Ingredients
Add the milk, melted butter, and a pinch of salt and pepper. Stir until smooth. - Incorporate Herbs
Fold the finely chopped herbs into the batter. - Heat the Pan
Preheat a frying pan over medium heat and lightly grease with a bit of butter. - Cook the Pancakes
Pour a ladleful of batter into the pan to form a pancake. Cook each side for about 2 minutes until golden. - Serve with Toppings
Place the pancakes on a plate, top each with a dollop of whipped cream, and add smoked salmon slices on top. - Garnish and Enjoy
Sprinkle with additional herbs if desired, and serve warm.
Enjoy these herb pancakes as a refined dish that pairs wonderfully with a light salad or fresh greens.
