If you're looking for a delicious and impressive breakfast or brunch dish, James Martin's dill pancakes with smoked salmon and scrambled eggs is the perfect choice. This recipe combines fluffy pancakes, smoked salmon, and creamy scrambled eggs for a mouthwatering combination of flavors. In this article, we'll take a closer look at how to make this delectable dish.
Ingredients:
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp sugar
- 2 eggs
- 300ml milk
- 1 bunch of fresh dill, chopped
- 50g butter, melted
- 200g smoked salmon
- 4 eggs, beaten
- Salt and pepper to taste
Instructions:
Step 1: Prepare the Pancake Batter
In a large bowl, whisk together the self-raising flour, baking powder, and sugar. In a separate bowl, beat the eggs and milk together. Gradually pour the egg and milk mixture into the dry ingredients, whisking continuously until you have a smooth batter. Stir in the chopped dill.
Step 2: Cook the Pancakes
Heat a non-stick frying pan over medium heat and brush with melted butter. Spoon a small amount of the pancake batter into the pan and spread it out to form a circle. Cook for about a minute until the edges start to set and bubbles appear on the surface. Flip the pancake over and cook for another minute until golden brown. Repeat with the remaining batter, adding more butter to the pan as needed.
Step 3: Prepare the Scrambled Eggs
In a separate pan, melt a knob of butter over low heat. Pour in the beaten eggs and gently stir with a wooden spoon or spatula. Cook the eggs slowly, stirring occasionally, until they are creamy and just set. Season with salt and pepper to taste.
Step 4: Assemble the Dish
To serve, place a pancake on a plate and top with a slice of smoked salmon. Spoon a generous amount of scrambled eggs on top of the salmon. Repeat with the remaining pancakes, salmon, and scrambled eggs. Finish with a sprinkle of fresh dill on top.
This dish is best enjoyed immediately while the pancakes are still warm and the eggs are creamy. The combination of the fluffy pancakes, smoky salmon, and creamy scrambled eggs is simply irresistible. Serve with a side of fresh salad or sliced avocado for a complete and satisfying meal.
:
Q: Can I make the pancake batter ahead of time?
A: Yes, you can prepare the pancake batter in advance and store it in the fridge for up to 24 hours. Just give it a good whisk before using it.
Q: Can I use dried dill instead of fresh?
A: Fresh dill is recommended for this recipe as it provides a vibrant and aromatic flavor. However, if you don't have fresh dill, you can substitute it with dried dill, but reduce the amount by half.
Q: Can I use other types of fish instead of smoked salmon?
A: Absolutely! If you're not a fan of smoked salmon, you can use other types of fish such as trout or mackerel. Just make sure to choose a fish with a rich and smoky flavor to complement the pancakes and scrambled eggs.
Summary:
James Martin's dill pancakes with smoked salmon and scrambled eggs is a delightful breakfast or brunch option that combines fluffy pancakes, smoky salmon, and creamy scrambled eggs. By following this simple recipe, you can create a delicious and impressive dish that is sure to impress your family and friends. Enjoy!
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