Herb pancakes with smoked salmon and honey-mustard sauce

Name: Herb pancakes with smoked salmon and honey-mustard sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 pinch Salt; 200 g Flour; 1 Msp baking powder; 200 ml Milk; 50 g medium hot mustard; 100 g liquid honey; 4 Stem(s) flat leaf parsley; 4 Stem(s) Dill; 1/4 collar Chives; 4 TABLESPOONS Mineral water; 40 g clarified butter; 200 g smoked salmon in slices

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 pinch Salt
200 g Flour
1 Msp baking powder
200 ml Milk
50 g medium hot mustard
100 g liquid honey
4 Stem(s) flat leaf parsley
4 Stem(s) Dill
1/4 collar Chives
4 TABLESPOONS Mineral water
40 g clarified butter
200 g smoked salmon in slices

Directions

1
Beat the eggs with the whisk of the hand mixer. Add salt, flour and baking powder and stir in. Stir in milk. Let the dough swell for about 20 minutes. In the meantime, mix mustard and honey with an egg whisk. Wash herbs, shake dry. Pluck flags and leaves from the stems.
2
Cut half of the chives (lower ends) into fine rolls. Stir mineral water into the dough. Heat clarified butter in 8 portions in a pan (bottom 25 cm, top 28 cm Ø). Put some parsley leaves, dill and chives into the pan, add just under a ladle of dough. Bake 8 pancakes one after the other until golden brown. Keep warm. Arrange 2 pancakes, salmon and some honey and mustard sauce on plates
3
15 minutes waiting time