Salmon Herbed Pikelets

Ingredients for 1 servings:

• 1 cup flour
• ½ pack of baking powder
• 0.67 cup buttermilk
• 1 egg(s), lightly beaten
• 15 g butter, melted
• 2 tbsp parsley, chopped
• 2 tbsp chives, cut into rolls
• 200 g cream cheese
• 1 tbsp lemon juice
• 200 g smoked salmon (originally 1 can of 220 g salmon)
• Oil for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious starter of herb pancakes with salmon cream

Mix the melted butter with buttermilk, the beaten egg, the parsley, and 1 tablespoon of chives. Sift the flour and baking powder into a bowl and add the liquid herb mixture. Then stir the mixture with a spoon until a creamy batter forms. Heat a pan with oil and, using a tablespoon, drop small amounts of batter into the not-too-hot pan. When bubbles appear in the center of the pancakes, they can be turned. Allow the finished pancakes to cool completely on a wire rack or large plate. Cut the salmon into small pieces and mix with the cream cheese and lemon juice using a hand mixer. Finally, divide the salmon mixture evenly among the pancakes and decorate with the remaining chive curls.