Mini Pancakes with Cream Cheese and Wild Alaska Salmon Roe
Create an exquisite appetizer of gluten-free pancakes, topped with a creamy bliss and stunning wild Alaska salmon roe.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Servings: 6-8
- Yield: 20-24 pancakes
Ingredients
Pancake Batter
- 2 large eggs
- 2/3 cup kefir
- 3/4 cup rice flour
- 1 teaspoon baking powder
- 2 teaspoons vegetable oil
- 1/2 teaspoon salt
- 2 teaspoons sugar
- Vegetable oil, for frying
Cream
- 1/2 cup cream cheese, softened
- 1/2 cup whipping cream
- Pinch of salt
Topping
- 1/3 cup wild Alaska salmon roe
- Microgreens, for garnish
Preparation
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Step 1 Make Pancake Batter
Combine all the ingredients for the pancakes (excluding oil for frying) in a deep bowl. Mix with an immersion blender until almost smooth; don’t over mix.
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Step 2 Cook Pancakes
Onto a lightly oiled skillet, drop 1 tablespoon scoops of batter. Cook until bubbles form, about 1 to 2 minutes. Flip pancakes over, cook until done, about 1 minute. Transfer to a large plate/platter.
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Step 3 Prepare Cream Topping
Mix cream, cream cheese and salt with a blender until stiff peaks form. Transfer to a pastry bag fitted with a piping tip (or into a large zip top plastic bag, snipping a lower corner off), then press cream onto top of each pancake.
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Step 4 Finish and Serve
Top each pancake with about 1⁄2 teaspoon salmon roe, and garnish with microgreens.
