Remember our Nobel Reception that happened a few months ago? I still have a few items from that event to share with you, as cooking goes by at a fast pace in the Bewitching Kitchen, but blogging takes a little longer. Good thing my readers seem to be quite patient…  Lucky blogger, yes I am.  These mini-pancakes were a big hit at the party. I’d say of all the things I prepared, they were the most involved, but quite a fun project to tackle.  I found the recipe during a session of Pinterest hopping on the week before our get-together, and the decision to make them happened in 3.8 seconds. A phrase that sums me up well: I am hip about time (be ready for a quiz).


(from Evil Shenanigans)

For the pancakes:
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon fresh chopped chives
1 ounce cream cheese, softened
1 tablespoon butter, softened
1 egg
3/4 cup milk
8 ounces cold smoked salmon
Freshly chopped chives, for garnish

For the sour cream sauce:
1/2 cup sour cream
1 teaspoon horseradish
1/4 teaspoon kosher salt

In a medium bowl whisk together the flour, baking powder, salt, and chives. In a small bowl cream together the cream cheese and butter until smooth.  Add the egg and whisk until completely incorporated.  Whisk in the milk.Pour the wet ingredients into the dry and whisk until just incorporated and no large lumps remain.  Do not over-mix.

Heat a non-stick skillet over medium heat.  Spray lightly with non-stick spray then scoop the batter by the tablespoon into the pan.  Cook for one minute on the first side, flip, then cook for an additional thirty seconds, or until the cakes are golden brown and spring back when gently pressed in the center.  Remove to a plate to cool while you prepare the rest.

While the cakes cool prepare the sour cream sauce by adding the sour cream, horseradish and salt to a small bowl.  Whisk to combine then let stand ten minutes.

To prepare, spoon a heaping 1/4 teaspoon of the sauce onto the center of the cakes.  Top with a piece of the salmon.  Garnish with the chives.  These can be assembled up to one hour in advance.  Serve at room temperature.


to print the recipe, click here


Comments: There’s something to be said about practicing recipes before a big event, however, it’s not always possible. Still, a recipe such as this makes me admire caterers, because small details are so important in that business. If I had to make these again, I would try to make each pancake a little smaller. They puffed up more than I expected, so in the end my appetizers were a tiny bit too big.  I was so involved in frying them that I did not realize the problem until it was time to assemble the sour cream topping and the salmon. So, if you make them for your next dinner or cocktail party, run a little test, fry different portions and settle on the amount that will be perfect for your topping. Of course, you don’t have to limit yourself to smoked salmon, but let’s face it: it’s a classic topping with the dill and all.  Capers would feel totally at home also…  just sayin’….

You can make these pancakes ahead of time, and I am sure they freeze well too with all the cream cheese in the batter.  I think a salmon mousse would be superb topping these babies, with a sprinkle of fresh dill all over. Come to think of it, I’ve never made salmon mousse. Once, years and years ago, before my blogging life, I made a fish mousseline that shaved a few years off my life.  It was a recipe from a special cookbook I own, one written by Vincent Price. The recipes are amazing, but soooo involved and complicated. That fish mousse tasted wonderful but  hell will have to freeze over three times before I attempted it again.  These pancakes?  A walk at the beach by comparison… try them and you will not be disappointed!

And now it’s time for the quiz… do you know which movie the expression “I’m hip about time” comes from?  It’s as much of a classic as smoked salmon on a horseradish cream with dill and capers….


ONE YEAR AGO: Our Green Trip to Colorado

TWO YEARS AGO: Ditalini Pasta Salad

THREE YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

FOUR YEARS AGO:  Post-workout Breakfast

FIVE YEARS AGO: Semolina Barbecue Buns

SIX YEARS AGO: Lavash Crackers


    • Thanks, Karen… one of the recipes I won’t be able to blog about because…. oh, ugly ugly photos…. you know, the brown food nightmarish shot? yeap. But there’s a couple of other recipes from the reception lined up.


  1. No idea which movie! Hmmm… These pancakes look delicious. I love smoked salmon and dill. And who doesn’t like mini pancakes – sweet or savory, they are too cute! I have no doubt your guests very much enjoyed themselves.🙂


  2. Easy Rider. These look great, and I agree that they’re probably better if smaller, maybe thinner? Although they have to have enough body to be a platform for the sauce and salmon.


  3. I love serving appies on miniature pancakes — involved is right😉 I made them as part of a multi-course dinner for Christmas this past year (different toppings, etc.) and they were more detailed than the main event but worth it! The salmon must have been delish and I could image they would be a huge hit at the reception. Yay for horseradish – da best! A decision in 3.8 seconds? better take it ‘easy’ (wink, wink).


  4. Cream cheese and smoked salmon … no matter how they’re assembled, I love the flavour. And a bit of horseradish heat to round things off. Delicious.

    Usually poofiness and size is a plus in pancakes cause there’s more to soak up the maple syrup but I can see where that’s not as desirable in an appetizer.


  5. Sally: an absolutely ‘history’ recollection and an absolute truth!! I have this Vincent and Mary Price’s book!! I LOVE it – tho’ 99% of people reading may not know!! What a damn pity: Vincent Price was not ‘just’ a horror actor, but he and his beloved wife were probably one of the most sophisticated couples of their lifetime!! I still prep a number of my recipes their way . . .OK: – I was in my twenties, married and on one of my first o’seas trips ex Australia. Would you believe I found the book in a Mexico City booksellers’ store and then, hugely heavy that it was, carried it on my airline lap thru’ all of US and most of Asia ere I could cook from it in Australia . . .


    • Oh, so glad you know the book and the fun story behind it – they were indeed a super hip couple – for lack of a better adjective, not even sure how to “label” them in a proper, nice way. I love the book, Phil gave it to me many many years ago, and I treasure it…. Maybe I should revisit that mousse and blog about it! HA! I am such a sucker for punishment….


  6. You mentioned your Vincent Price cookbook. It has recently been re-printed. His daughter lives in Santa Fe (part owner of an art gallery) and in conjunction with next weeks winery dinners at most of the Santa Fe restaurants, SantacaFe restaurant will be serving a 4 course meal from the cookbook and she will be signing copies. It’s Thursday evening if you and Phil want to jump in the car and drive down!


    • gosh if we could we would definitely do the drive there, but… life is getting in the way big big time… we’ve had one of the busiest weeks of the year.. (sigh)

      I wish I could attend the event, seems AMAZING! I wonder which dishes they picked to serve….


  7. I’m laughing out loud at the fish mousseline that took years off your life. Food doesn’t have to be complicated and those who insist on it aren’t nice people. I’d throw that book away. As for the smoked salmon pancakes – I’ll bet there wasn’t one left.


    • Maureen you are a hoot! Did you know that once my most beloved mentor, a scientist from Stanford, went to visit me in BRazil and after searching for the fifth time in a dictionary for some expressions or words and NOT finding it, he opened the window of the car and tossed the dictionary away – in the middle of the road between Sao Paulo and Rio… unforgettable….


      • Well, you two . . . late tho’ this comment may be – THIS is one book I would never ever ‘throw away’ . . . after all these past years of culinary ‘cleverness’ Vincent Price is still teaching me how to cook and I shall always be grateful . . . oh what very simple things he does with chicken livers . . . well; I very much still do . . . and I am still a ‘sucker’ for an elegant man . . .



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