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).
CREAM CHEESE MINI-PANCAKES WITH SMOKED SALMON
(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
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….
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