Inverawe Breakfast Pancakes
Inverawe Breakfast Pancakes
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Scottish
Servings
4
This is me in domestic goddess mode! If I have some leftover mashed potato, I can knock these up in a jiffy and get the grandchildren to help cook them. Some never made it to the plate!
Ingredients
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450g (1 lb) floury potatoes, peeled
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150ml (5 fl oz) milk
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3 egg yolks
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3 tablespoons crème fraîche or double cream
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100g (3½ oz) plain flour
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4 egg whites
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butter, for frying
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200g (7 oz) sliced gravadlax
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extra crème fraîche and dill to serve
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salt and freshly ground black pepper
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1 recipe dill sauce
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2 tablespoons top quality white wine vinegar
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2 teaspoons Dijon mustard
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1 egg yolk
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1 tablespoon caster sugar
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¼ teaspoon salt
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¼ teaspoon dried dill weed
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7 tablespoons sunflower oil
For the Dill Sauce
Directions
Boil the potatoes until soft, drain well and mash with half the milk, seasoning well. Cool slightly then beat in the egg yolks and crème fraîche, then fold in the flour. Whisk the egg whites with a pinch of salt until just reaching soft peak stage. Mix a large spoonful of whites into the potato to loosen the mixture then fold in the rest. Use the batter immediately.
Heat a large heavy frying pan or Scots baking griddle until medium hot and wipe with a little butter. Cook one large tablespoonful of mixture as a tester to start with, first on one side and when large bubbles appear and the pancake is almost firm, carefully flip over and cook for a minute until golden on the other side. Keep warm and soft, loosely wrapped in a clean tea towel, while you make the others with the remaining batter.
Pile the pancakes with curls of gravadlax and more crème fraîche and extra dill if you have it. Mix a little dill sauce into the crème fraîche for an extra treat. This is bliss with a poached egg on the side!
To Make the Dill Sauce
whisk all the ingredients together until smooth and thick.