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Smoked salmon & asparagus pancake stack
Smoked salmon & asparagus pancake stack
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 325g container Green's Original Pancake Shake, buttermilk flavour
  • 180g low fat fresh ricotta
  • Salt & freshly ground pepper
  • 1 bunch asparagus, ends trimmed
  • 200g smoked salmon
  • 50g capers
  • Lemon wedges, to serve
Instructions:
  • Pour 1 1/3 cups (330ml) of water and sprinkle in 1 tablespoon of dill into the pancake shake. Shake until fully mixed and no flour remains at the bottom. Heat a small frying pan over medium heat. Pour approximately 1/4 cup (60ml) of batter into the pan and cook for 2 minutes or until bubbles form on top. Flip and cook for an additional 30 seconds. Keep warm by wrapping in a clean tea towel. Repeat with the rest of the batter to yield 8 pancakes.
  • In a small bowl, mix together the ricotta, lemon juice, and the rest of the dill. Season the mixture with salt and pepper and set it aside. Boil the asparagus in salted water for 1 minute, or until bright green and slightly tender. Drain and cool under cold running water.
  • Lay a pancake on each plate, layer with ricotta mixture, top with another pancake and more ricotta, then add asparagus, smoked salmon, capers, cracked pepper, and serve with lemon wedges.

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