Salmon and cream cheese appetizer pancakes
Delicious appetizer recipe for pancakes with salmon and cream cheese
Who doesn't love a quick, easy-to-serve, and incredibly tasty appetizer? These pancakes with salmon and cream cheese are perfect for any occasion, whether it's a party, a gathering with friends, or a family dinner. Here’s how to prepare them step by step, sharing some useful tips to achieve a perfect result.
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4-6
The history of appetizer pancakes
Pancakes are a versatile dish, consumed in various forms and variations around the world. From sweet pancakes served with jam or fruit to savory ones filled with cheese, meat, or vegetables, they have become a symbol of comfort food. In this recipe, the combination of cheese and smoked salmon transforms the pancakes into an elegant appetizer, perfect for any special occasion.
Ingredients
For the batter:
- 2 eggs
- 200 g homemade yogurt (or Greek yogurt for a creamier texture)
- A pinch of pink salt
- 200 ml sweet milk
- A pinch of baking soda
- 3 tablespoons olive oil (I recommend extra virgin oil for a more intense flavor)
- 2 cups flour (you can use whole wheat flour for a richer taste)
For the filling:
- 200 g cottage cheese (or ricotta cheese for a finer texture)
- 200 g sour cream
- A pinch of salt
- A pinch of nutmeg (for an extra flavor)
- 1 red bell pepper (or yellow for a color contrast)
- 100 g smoked salmon (or another smoked fish, if you prefer)
Preparing the batter
1. Start by cracking the 2 eggs into a large bowl. Add a pinch of pink salt and lightly beat them with a whisk or fork until smooth.
2. Incorporate the yogurt, milk, and baking soda into the egg mixture. Gently mix to combine the ingredients.
3. Gradually add the olive oil and mix until everything is well incorporated.
4. Begin adding the flour in two batches. It’s important to mix well with the whisk to avoid lumps. The mixture should be slightly thick but not too dense. If necessary, adjust the amount of flour based on the type you are using.
5. Once you have a uniform batter, cover the bowl with plastic wrap and refrigerate for 15-30 minutes. This step will help firm up the batter, making it easier to work with.
Preparing the filling
6. In another bowl, place the cottage cheese and add a tablespoon of sour cream. Use a blender or immersion mixer to turn the mixture into a smooth paste.
7. Add the remaining sour cream, a pinch of salt, and nutmeg. Mix again until the composition becomes smooth and creamy.
8. Wash the bell pepper and cut it into small cubes. Add half of the bell pepper cubes into the cheese cream and mix gently. Place the cream in the refrigerator to cool and firm up a bit.
Baking the pancakes
9. Remove the batter from the refrigerator. Heat a skillet or a pancake maker (ideal for an even result) over medium heat. You can add a little oil to the pan, but since you already have oil in the batter, it’s not strictly necessary.
10. Use a ladle to pour 3-4 discs of batter into the pan. Close the lid (if using a pancake maker) or cover the pan with a lid.
11. Let the pancakes cook for about 20 seconds on each side, or until they turn golden and slightly browned. You can adjust the time based on how browned you like them. When ready, carefully remove them onto a plate or a rack and let them cool completely.
12. Repeat the process with the remaining batter.
Assembling the appetizer
13. Once the pancakes have completely cooled, take the cheese cream out of the refrigerator. Use a piping bag or a spoon to decorate each pancake with a generous layer of cheese cream.
14. Place a strip of smoked salmon on top of each pancake and garnish with the remaining bell pepper cubes.
15. Arrange the pancakes on a nice platter, giving them an elegant look. They can be served immediately or you can leave the appetizer in the refrigerator until serving time.
Serving suggestions and variations
These pancakes with salmon and cream cheese are delicious served alongside a fresh salad or grilled vegetables. You can add ingredients such as black or green olives, capers, or even herbs for an extra flavor boost. Also, if you’re not a fan of salmon, you can substitute it with tuna or smoked tofu for a vegetarian option.
Nutritional information
This appetizer contains approximately:
- Calories: 250 kcal per serving (depending on the ingredients used)
- Protein: 12 g
- Fat: 15 g (of which healthy fats from olive oil and salmon)
- Carbohydrates: 20 g
Frequently asked questions
1. Can I use whole wheat flour instead of white flour?
Yes, whole wheat flour will add a richer taste and a denser texture, but you may need to adjust the liquid amount.
2. How can I store the pancakes?
The pancakes can be stored in the refrigerator for 2-3 days, sealed in an airtight container. You can quickly reheat them in a pan.
3. Can I use soy cheese instead of cottage cheese?
Yes, soy cheese is an excellent alternative for those who prefer a vegan diet.
So, get ready to impress your family and friends with these pancakes with salmon and cream cheese! Whether you serve them at a special occasion or just to treat yourself, these pancakes will bring a smile to everyone’s faces. Enjoy!
Ingredients: for the dough 2 eggs 200 g homemade yogurt 1 pinch of pink salt 200 ml sweet milk 1 knife tip baking soda 3 tablespoons olive oil 2 cups flour for the filling: 200 g cottage cheese 200 g sour cream 1 pinch of salt 1 pinch of nutmeg 1 red bell pepper 100 g smoked salmon
