https://westgold.com/
Difficulty
Medium
Prep time
30 minutes
Cook time
20 minutes
Serves
4
Ingredients:
Pancakes:
½ c buckwheat flour
½ t baking powder
Pinch soda
1t caster sugar
pinch salt
2T melted Westgold Butter
1 large egg, beaten
3/4c butter milk
1c baby spinach
Butter to cook
Ricotta:
250gm ricotta
2T coriander, chopped
Salt and pepper
Pickled onion:
1 medium red onion
1/2c water
1/4c cider vinegar
2T sugar
1/4t salt
Hollandaise:
3 egg yolks
1T lemon juice
1-2t lemon zest
1/2t djion mustard
1/2c hot melted unsalted butter
Salt and pepper
To serve:
200gm cold smoked salmon
Coriander leaves to sprinkle
Method:
To make the pickle:
Bring the water, vinegar, salt & sugar to the boil. Slice the onion into rings as thinly as possible. Add to the vinegar mixture and leave to cool.
To make the pancakes:
Combine the dry ingredients in a bowl. Mix the egg, buttermilk and spinach together using a stick blender to make a smooth puree. Pour into the dry ingredients, add the melted butter and gently mix until smooth. Heat a non stick frypan, add a knob of butter & add a large spoonful of pancake batter. Cook on a medium heat for 2-3 mins until you see bubbles appear then turn over a cook another 1-2 mins. Repeat this to make 4 large pancakes. Keep wrapped in a clean tea towel to keep warm until all the pancakes are cooked.
To make the hollandaise:
Put the egg yolks, lemon juice/zest & mustard into a food processor. While the motor is running, slowly add the hot melted butter and tablespoon at a time (don’t add the milky liquid at the bottom of the melted butter). Taste and season. Keep warm.
To assemble the pancakes:
Mix together the ricotta, coriander and season. Strain the pickled onion on a paper towel. Place the pancakes onto warm plates. Top with a spoon of ricotta. Add the smoked salmon and pickled onions and spoon over the warm hollandaise. Sprinkle with fresh coriander leaves. Serve immediately.
Tip:
These pancakes are also suitable to be made into bite sized finger food.