American Style Pancakes with Candied Salmon

American Style Pancakes with Candied Salmon

American Style Pancakes with Candied Salmon

Serves 2 (large portions), 20 minutes

Pancakes aren’t just for Pancake Day, they are for brunch, a birthday breakfast, an evening treat and everything in between. Here we have gone with a thicker American style pancake, perfect for stacking up high.

Adding maple syrup to the mix creates a sweeter pancake, with a subtle flavour of maple throughout, and we prefer this to adding sugar. We have also added a touch of cinnamon for an additional flavour, but the amount here should only be a hint rather than overwhelming the plate.

We were recently gifted with some candied salmon from the lovely team at Can D. When we started testing it we were completely blown away by it’s unique flavour - unlike any salmon we have ever tried. Sweet, yet savoury, it’s almost like a salmon jerky, though much softer in texture. The team source salmon from sustainable Scottish sources, and then dry cure, before brining in a mixture of salt, honey and maple syrup (hence the sweet flavour). It would also work as a delicious canape, alongside a glass of fizz - it’s definitely worth checking out. The recipe and business idea was inspired by a trip to British Columbia in Canada - where Gemma is off to in June - so the excitement about the food on the trip has really built as a result!

Pancakes and Salmon

Ingredients:

  • 150ml milk

  • 140g plain flour

  • 1 heaped teaspoon of baking powder

  • 1/2 teaspoon of cinnamon

  • 1 teaspoon of maple syrup

  • 1 egg

  • `100g candied salmon (we used Can D)

  • 50g extra thick greek yoghurt

  • 50g butter

  • Tablespoon of rapeseed oil

  • 1 lemon

Method:

  1. Start off by making your pancakes. Sieve your flour and baking powder into a bowl, before slowly adding the milk whilst whisking.

  2. Add the egg and cinnamon and whisk until you have a thick batter, which is lump free. Then add the maple syup and mix through.

  3. Place a frying pan on a medium to high heat and then add a mix of half butter and half oil (you will want to replenish this a couple of times as you fry the batches so don’t use all of it at once).

  4. Let the butter and oil sizzle together and then take one large serving spoons worth of batter and place into the pan. Quickly move the pan around so you have the mix in a circle, ours were around the shape of a fist and half a cm thick.

  5. Flip (if feeling brave) the pancake once a golden brown underneath (around one and a half minutes). If you don’t want to risk a flip just use a spatula. Cook on the other side for a further minute until the batter is cooked though and then set aside, placing in a low oven to keep warm.

  6. Repeat with all of your mix (ours made 10) and then get ready to assemble.

  7. Mix the zest of half a lemon through the thick yoghurt and set aside.

  8. Remove the candied salmon from the pack and separate into small strips.

  9. Assemble your stack by placing a pancake topped with a strip or two of the salmon, and then another pancake. Repeat until your desired amount of pancakes are in the stack and serve with the yoghurt on the side.

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