Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (for 6 people) :
-175g self-raising flour Method: In a large bowl, mix together the flour, bicarbonate of soda and salt.
-1 tsp bicarbonate of soda
-½ tsp of salt
-200ml skimmed milk
-1 egg, beaten
-150g Boursin Black Pepper
-1 pack of smoked salmon
Add the buttermilk, skimmed milk, egg and stir together well, taking care not to over beat. Leave the batter mixture to stand for 10 minutes.
Break the Boursin Black Pepper cheese into small lumps and stir through the batter mixture.
Melt a little of the butter in a frying pan until hot and cook the cakes in batches, dropping tablespoons of the batter mixture into the pan well spaced apart. Cook for about 3 minutes on a medium heat, then flip over and cook for a further 3 minutes.
Transfer to a warm plate and put in the oven on a very low heat. Repeat with remaining butter and batter.
To serve, spread the hotcakes with the remaining Boursin Black Pepper cheese, arrange a slice of smoked salmon over the top and grind fresh black pepper over it.