Abernethy Butter Pancakes with Smoked Salmon & Dill Creme Fraiche

Pancake Tuesday is upon us! Growing up, it was the greatest thing, for one day a year, to be allowed to eat Pancakes for breakfast, lunch and dinner and as a snack any hour in between. As a kid, one pancake Tuesday stands out for me above all others. Like this year, it fell early in February and we’d had a heavy snowfall making our road unsafe to drive, so school was out for all us kids on the road! We spent our pancake-fueled day sledding, building snow men and avoiding snowball grenades launched by my brother and his mates…we finished the day with all the Forest Rd. neighbours gathering in our warm kitchen to tackle mountains of home-cooked pancakes for one final feast! Those endless pancake-peaks were never finished … we were defeated in the end. Stuffed, satisfied and sorry to see the day’s end.

Back then, we all favoured sweeter toppings like butter & golden syrup, icing sugar & lemon juice or chocolate spread over savoury toppings; so as a tribute to that sweeter palate, I’ve shared a sweet strawberry pancake recipe over here. But these days, I’d prefer a savoury topping so, below I’m sharing a recipe for pancakes with Dulse Abernethy Butter, smoked salmon, dill & lemon creme fraiche. The recipe calls for melted butter in the pancake batter, so I’ve used plain Abernethy Butter in the batter as I split this batter for a sweet and a savoury recipe, but there’s no reason you couldn’t use Smoked Abernethy Butter or Dulse Abernethy Butter instead. To add to the savoury & salty flavour of this recipe, I spread a knob of their Dulse butter on the warm pancakes before topping with the smoked salmon and dill creme fraiche.

The pancake recipe below is traditionally called a “drop scone” recipe and makes a risen, fluffy pancake with little air pockets throughout; a note to butter-lovers, those little air pockets form great butter wells!

With Super Bowl Sunday also coming up, this pancake batter could also make a great base for savoury Super Bowl snacks and, if you’re thinking of making some pulled pork, or pulled beef brisket you could serve it up on these pancakes and use Smoked Abernethy Butter on the pancakes to add to a smokey flavour of the snack!

Abernethy Butter Pancakes with Smoked Salmon & Dill Creme Fraiche

Ingredients

Serves 4:

 

For the Pancakes:

100g Self Raising Flour

30g Caster Sugar

1 Egg, Whisked

50g Melted Abernethy Butter

125mL Semi-Skimmed Milk

Rapeseed oil for frying

 

For the Creme Fraiche Dressing:

100mL Creme Fraiche

Chopped handful of fresh Dill

Zest & Juice of 1 Lemon

 

1 Knob of Dulse & Sea Salted Abernethy Butter

150g Smoked Salmon to Serve

 

Method

Preparation time: 15 minutes

Cooking time: 6 minutes 

Calories per serving: 333 Calories per serving (2 x pancakes each)

 

Mix the flour & sugar in a bowl and make a well to whisk in the egg, melted butter and a dash of milk.

Gradually whisk in the remainder of the milk to form a smooth batter.

Pour a tablespoon of batter onto a lightly oiled pan on a medium heat and cook for 3-4 minutes until air bubbles start to appear on the surface.

Flip the pancake and cook for another 2 mins until golden brown underneath.

To prepare the creme fraiche dressing, roughly chop the fresh dill and mix into the creme fraiche before adding the zest and juice of one lemon.

To serve, butter the warm pancakes, top with smoked salmon and a spoonful of creme fraiche dressing.

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

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Contact: Caoimhe@scullery-made.com