Holiday Pancakes With Smoked Fish

Recipe Ingredients

		Pancake Batter
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
3		Eggs - separated
1 1/2 cups	355ml	Buttermilk
6 tablespoons	90ml	Unsalted butter - (3 oz) - melted
5 tablespoons	75ml	Vegetable oil
1 cup	62g / 2.2oz	Diced onions
2 tablespoons	30ml	Chopped fresh dill
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	White pepper
		Toppings
1 cup	237ml	Sour cream - more or less
2 tablespoons	30ml	Chopped fresh dill
4 oz	113g	Smoked salmon, whitefish, or
		Sturgeon in paper-thin slices - (to 5)
		Fresh lemon juice
8		Dill sprigs - (to 10) - for garnish
		Caviar - for garnish

Recipe Instructions

To prepare the pancake batter: In a small bowl, sift together the flour and baking powder. Reserve.

In a separate bowl, whisk together the egg yolks, buttermilk, and 3 tablespoons melted butter. Reserve.

In a medium skillet, heat 2 tablespoons of the oil. Over medium-high heat, saute the onions until golden, 6 to 8 minutes. Transfer to a large bowl, cool slightly, and stir in the dill. Stir in the flour mixture, salt, white pepper and then the egg yolk mixture.

Using a wire whisk or an electric mixer, whisk the egg whites until shiny and firm but not dry. Stir a little into the batter, then fold in the remaining whites.

To cook the pancakes: In a small bowl, combine the remaining 3 tablespoons melted butter with the remaining 3 tablespoons oil. Heat a 10-inch nonstick skillet or griddle and brush with the some of the butter mixture. For each pancake, pour 1/2 cup of the batter onto the griddle and, over a medium flame, cook until brown on one side.

Turn and brown the other side, brushing the skillet or griddle with the butter mixture as necessary. (This makes a pancake approximately 6 inches in diameter.) As the pancakes are cooked, transfer to a tray lined with a clean towel and keep warm in a low oven while preparing the remaining pancakes.

For toppings: In a small bowl, whisk together the sour cream and dill. Season with salt and pepper to taste. Refrigerate sour cream mixture and remaining toppings until needed.

For presentation: Place one pancake on each of 8 or 10 heated plates Spread some of the sour cream mixture over the pancake and arrange a slice of smoked fish on the cream. Squeeze a little lemon juice over the fish and garnish with a sprig of dill and caviar. Serve immediately.

Note: You can also make smaller pancakes, using 2 tablespoons of batter, making 2 1/2-inch pancakes. You can cut the smoked fish into smaller pieces or chop and stir into the cream as above.

This recipe yields 10 servings.

Nutrition per serving: Calories 319; Fat 21g; Carbohydrates 24g; Cholesterol 96mg; Sodium 533mg; Protein 9g; Fiber 1g; Calories from Fat 59%; Calories from Carbs 30%.

Comments; This pancake is not to be served with syrup or fresh berries, but goes well with smoked fish, caviar, or salmon roe.

Source:
Adventures in the Kitchen by Wolfgang Puck, Calvin Trillin (Random - House, 1991)

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