An essential brunch item, pancakes come in endless variations. For a light and fluffy version, try this fluffy pancakes recipe cooked at low temperature, made with whipped egg whites. Top with fresh herb cream cheese and Petrossian smoked salmon.
Preparation: 20 minutes – Cooking: 10 minutes
Ingredients for 4 people
For the pancakes
- 100 g flour
- 1 sachet baking powder
- 2 egg yolks
- 4 egg whites
- 20 cl milk
- 5 g sugar
- Pinch of salt
For the topping
- 4 slices Petrossian smoked salmon
- 200 g fresh cheese
- Fresh herbs: chervil, dill, chives
- Fleur de sel
- Freshly ground pepper
Method
For the fluffy pancakes
- In a bowl, mix the egg yolks, milk and flour until smooth.
- Whip the egg whites with a pinch of salt until stiff peaks form.
- Gradually add baking powder and sugar, and whip until firm.
- Fold the egg whites gently into the yolk mixture.
- In a non-stick pan, pour ¼ of the batter (no fat added).
- Cover and cook on very low heat without flipping. To check, insert a knife into a pancake; the blade should come out clean.
For the topping
- Chop the fresh herbs.
- Whip the cream cheese with the herbs, season with salt and pepper.
- Place a spoonful of herb cream on each pancake and top with a slice of smoked salmon.
- Serve immediately and enjoy!
Find all essential ingredients for this recipe in our Brunch Basket. More brunch recipes are available on our blog.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
