Home » Oatmeal pancakes with salmon and sour cream

Oatmeal pancakes with salmon and sour cream

by Ada Parisi
7479 views 5 min read
Pancakes di avena con salmone e panna acida

Savory Pancakes oatmeal with salmon and sour cream. Then, I see everywhere picture of pancakes, almost always sweet. I state that I love them in sweet version because with ice cream or syrup become soft and doughy. But I find them more tasty in a salty key. Because they look like crepes but with a thickness that I like the most. That's why I decided to offer this recipe, easy and fast, that will bring to the table a unique dish over all pretty light and very customizable. And do not forget that on my YouTube channel you'll find lots of great videos that can inspire you.

I used a mixture of rice flour and oatmeal, that gives the pancakes taste different, more complex and enjoyable. Among other things, they are also gluten-free. And if you're used to using oats, both in flakes and as flour, try mine Crumbled COMPLETE WITH FLAKES AND APPLES, good and healthy. And I trimmed them with radicchio, smoked salmon, sour cream and salmon ROE. The oat pancakes with salmon and sour cream are good hot or warm (don't prepare them in advance because the taste will be penalized). And if you do not like salmon can try endless variations: Prosciutto and mozzarella, roast beef and salad. In short, just use your imagination. I recommend always using a sauce and salad tossing never too runny (mustard, mayonnaise, yogurt). Have a good day!

 

Pancakes di avena con salmone e panna acida

OATS PANCAKES WITH SALMON AND SOUR CREAM

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

60 grams of oat flour
60 grams of flour 00
a teaspoon of baking powder (neutral or savoury dough)
salt and pepper, to taste
120 ml whole milk
1 egg
30 grams unsalted butter
butter or oil for cooking, to taste
200 grams of smoked salmon
250 ml of cream
the juice of one small lemon
salmon ROE (Optional)
1 radicchio
extra virgin olive oil, to taste

Procedure

At least 6-8 hours before enjoying pancakes you have to prepare sour cream: put the cream in a bowl, the salt and lemon juice, mix well, cover with plastic wrap and leave to rest at room temperature until the cream is thickened becoming dense, then store in the fridge.

Wash the chicory, cut it into small pieces and season with olive oil and salt.

Sift into a bowl the two types of flour, then add the yeast, always sifted. Separate the yolk from the egg white and set the latter aside. Melt butter (in a double boiler or in the microwave) and put it in a bowl. Combine with butter milk, a pinch of salt, a little fresh ground black pepper and egg yolk, then whisk until you obtain a homogeneous liquid. Add liquid to flour, always beating with a whisk until the mixture is smooth, dense and velvety. Whip the egg white and join it to the batter by mixing with a spatula, with a top-down movement so as not to disassemble the compound. Make the mixture, covered with plastic wrap, for 30 minutes.

Grease with a little butter (or if you prefer extra virgin olive oil) a pan and, When hot, pour the mixture by spoonfuls (two tablespoonfuls around each pancakes) and cook over medium heat until the surface begins to dry out and not appear small bubbles, then turn the pancake, they will be browned, and cook on the other side until golden brown. Pancakes should be browned but soft, so be careful not to overcook.

Alternate layers of pancaker, radicchio salad and smoked salmon, finishing the dish with a generous dollop of sour cream and salmon ROE. Serve immediately. And Bon Appetit!

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