Mustard-Dill Pancakes with Smoked Salmon and Caviar
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8 as a first course
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons baking powder
- 2 tablespoons chopped fresh dill
- 3 tablespoons dijon mustard
- 1 cup all purpose flour
- 1 tablespoon yellow mustard seeds
- Carbohydrate 16 g(5%)
- Cholesterol 142 mg(47%)
- Fat 15 g(22%)
- Fiber 1 g(3%)
- Protein 18 g(36%)
- Saturated Fat 6 g(32%)
- Sodium 780 mg(32%)
- Calories 267
Preparation Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Top pancakes with salmon. Spoon sour cream over. Top with caviar.
Preparation Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Top pancakes with salmon. Spoon sour cream over. Top with caviar.
