Makes 36 bite-sized pancakes



1 shallot, about 1 ounce

½ teaspoon olive oil

Freshly ground black pepper

1 tablespoon butter, melted

½ cup flour

½ cup buttermilk

1 egg

2 tablespoons finely chopped chives

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 tablespoon butter for cooking the pancakes

4 ounces smoked salmon, torn into bite-sized pieces

Lemon Crème Fraîche:

½ cup cream fraiche or sour cream

½ teaspoon finely chopped chives

¼ teaspoon grated lemon zest


Pancakes: Preheat oven to 400°F. Place the shallot on a piece of aluminum foil and rub it with the olive oil and sprinkle with pepper; wrap it up and roast it until soft, about 20 minutes. Remove from the oven, unwrap it and peel and discard the browned outside layer. Chop the shallot and set aside. This step can be done a few days ahead.

In a medium bowl, whisk together the butter, flour, buttermilk, egg, chives, baking powder, baking soda, and salt. Heat a large skillet over medium heat. Add ½ teaspoon of butter and let it get hot. Add about 2 teaspoons of batter to make a 1-1/2 inch pancake and cook until bubbly on one side, about 1 minute. Gently flip and cook another minute. Repeat with remaining batter, using more butter as needed. Keep warm in a 200°F oven.

Crème Fraîche: In a small bowl, mix together the crème fraîche or sour cream, chives, and lemon zest.

To serve, place a piece of smoked salmon on each pancake and top with a little dollop of crème fraîche.

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