Cream Cheese and Chive Pancakes with Smoked Salmon
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 75 g reduced-fat cream cheese
- • 5 g fresh chives, (chopped )
- • 1/4 tsp Dijon mustard
- • 2 tsp freshly squeezed lemon juice
- • salt and freshly ground black pepper
- • 40 g porridge oats
- • 1 tsp baking powder
- • 10 g fresh chives, (chopped)
- • 2 medium eggs
- • 75 g reduced-fat cream cheese
- • 2 tsp freshly-squeezed lemon juice
- • salt and freshly ground black pepper
- • low-calorie cooking spray
- • 50 g smoked salmon, (cut into strips)
Preparation Steps
Place the ingredients for the cream cheese topping in a bowl and mix well. If needed, season with salt and pepper.
Use a blender to blitz the oats to a coarse flour. Place in a bowl, along with the baking powder and chives (reserve a few for garnish if you wish).
In a jug, beat together the eggs, cream cheese, and lemon juice — until smooth. Season with salt and pepper.
Make a well in the middle of the oats and pour in the ingredients from the jug. Beat in the liquid, until you have a smooth mix. Cover and allow to rest for 5 minutes.
Spray a large non-stick frying pan with low-calorie cooking spray and set on a medium heat.
When the pan is hot, drop 3 spoonfuls of pancake mixture into it, and shape the mix into 3 circles. Cook for about 2 minutes, until the edges have firmed up and the bottom is golden. Carefully flip, then cook for a further 2 minutes.
Transfer to a plate and cover with foil to keep warm. Repeat with the remaining pancake mix. You should get 6 pancakes out of the mix.
Arrange the pancakes on plates, then top with the chive cream cheese and smoked salmon. Sprinkle with the reserved chives, and serve.