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Fluffy chive pancakes with sour cream & seafood salad
Fluffy chive pancakes with sour cream & seafood salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up these flavorful seafood pancakes for a delicious meal any time of day!
Ingredients:
  • 125g self-raising flour
  • 2 eggs, separated
  • 250ml milk
  • 36.40 gm extra virgin olive oil
  • 160g sour cream
  • 2 Lebanese cucumbers, thinly sliced
  • 1 avocado, thinly sliced
  • 200g seafood salad flakes, thinly sliced
  • 500.00 ml trimmed watercress
  • 42.00 gm lemon juice
  • 1 clove garlic, crushed
  • Sea salt & freshly ground black pepper, to taste
Instructions:
  • In a large bowl, sift flour and a pinch of salt. Add combined egg yolks, milk, chives, and 1 tablespoon of olive oil. Whisk until smooth. In a separate small bowl, beat egg whites with an electric mixer until soft peaks form. Gently fold the whites into the batter in two batches using a large metal spoon.
  • Preheat a small non-stick pan over medium heat and lightly spray with oil. Pour 1/3 cup of batter into the pan and cook until bubbles appear on the surface and the pancake is golden on the bottom, about 1 1/2 minutes. Flip the pancake and cook for another 45 seconds. Transfer to a wire rack to cool. Repeat with the remaining batter to make a total of 8 pancakes.
  • Place 2 fluffy pancakes on each plate and generously top with tangy sour cream, crisp cucumber slices, creamy avocado chunks, delicate seafood flakes, and fresh watercress. Drizzle with a flavorful mixture of the remaining oil, zesty lemon juice, and aromatic garlic. Season to your liking and enjoy right away.

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