Savory Smoked Salmon Mini Pancakes
The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
The perfect pancake doesn’t have the be doused in sweet maple syrup and served for breakfast!
In the spirit of holiday entertaining, I added a dash of dill, a dollop of sweet and tangy Greek yogurt and a swirl of smoked salmon and created a festive savory appetizer that will make any guest think twice about their pancake preference!
![Savory Smoked Salmon Mini Pancakes](https://www.heinens.com/content/uploads/2021/11/Savory-Smoked-Salmon-Pancakes-600x700_1.jpg)
Easy to make and assemble and beautiful to serve amidst an assortment of other holiday goodies, try your hand at making these colorful cakes next time you’re in charge of a seasonal appetizer.
![Savory Smoked Salmon Mini Pancakes](https://www.heinens.com/content/uploads/2021/11/Savory-Smoked-Salmon-Pancakes-800x550-1.jpg)
Savory Smoked Salmon Mini Pancakes
- Cook time:
- 25min
- Prep time:
- 15min
- Total time:
- 40min
- Servings:
- 12 Mini Pancakes
Ingredients
For the Pancakes
- 2 cups Bob’s Red Mill gluten free flour
- 2 Tbsp. Swerve sugar substitute
- 1 ½ tsp. baking soda
- 2 cups buttermilk
- ¼ cup vegetable oil
- 2 Heinen’s jumbo cage-free brown eggs
- 2 tsp. dried dill
- Heinen’s ghee cooking spray
For the Greek Yogurt
- ½ cup FAGE Greek yogurt
- 1.5 Tbsp. scallions, snipped into small pieces with scissors
- 1 Tbsp. Heinen’s honey
- Juice ¼ lemon
For the Toppings
- Verlasso smoked salmon
- Dollop of Greek yogurt (above)
- Scallions
Instructions
- In a bowl, whisk together all of the dry pancake ingredients. Add the buttermilk, oil and eggs. Mix until smooth. Add the dried dill and mix well.
- Spray a large skillet with Heinen’s ghee cooking spray and place over medium heat.
- Pour ¼ of the pancake batter into the skillet and spread it out until it reaches the sides of the pan. Cook each side for 2-3 minutes until golden brown. Repeat with the remaining pancake batter.
- Using a 1.5-inch (or smaller) round cookie cutter. Cut small circles out of the large pancakes. Set aside.
- Mix together the Greek yogurt, honey, scallions and lemon juice.
- Cut the smoked salmon into long strips. Roll the strips like you would crescent rolls, making sure each roll is small enough to fit on the pancakes.
- Spoon a small amount of the Greek yogurt onto each pancake. I prefer to place the dollop closer to the edge.
- Lean one roll of smoked salmon on the dollop of Greek yogurt.
- For a finishing touch, nestle a few scallion pieces in between the smoked salmon and yogurt.
- Sprinkle the microgreens on a serving platter, then place the mini pancakes on top. Drop a few cherry tomatoes around edges of the platter for added visual appeal.