By: Antonia Walls
Meal Type: Accompaniment
Cook time: 45 Minutes
Servings: Makes approximately 30 mini pancakes.
These little pancakes make a great party canapé, topped with either smoked salmon or beetroot. Alternatively, make larger pancakes and top with smoked salmon, avocado and a poached egg for an indulgent breakfast treat! We’ve flavoured these with dill, but chives would work well too, if preferred.
- 300g/10 oz. potatoes
- 20g/1 oz. butter, plus a little extra for cooking
- 2 tbsp. plain flour
- 2 eggs
- 2 tbsp. crème fraîche
- Small handful of fresh dill, leaves picked and chopped
- Salt and pepper
For Topping The Pancakes:
- 4 tbsp. crème fraîche
- 2 tsp. horseradish sauce
- Strips of smoked salmon or cooked beetroot, finely diced
- Juice half a lemon
- Fresh dill for garnish
Peel the potatoes and cut into large chunks. Place in a pan of cold water, add a lid and bring to boil on the boiling plate. Boil for five minutes, drain the water, replace the lid and transfer to the floor of the simmering oven for 25 minutes or until soft. Mash with the butter – the mash needs to be very smooth so ideally use a potato ricer.
Allow the mash to cool a little before mixing in the flour, eggs, crème fraîche and dill. Season with salt and pepper. Whisk until you have a smooth batter.
Place a silicone baking sheet over the simmering plate and wipe with a little butter (I use kitchen roll or buttered paper for this). Drop teaspoons of mixture onto the simmering plate and use the back of the spoon to flatten and make a circular shape. Cook for a couple of minutes on each side, until golden and firm. You will need to cook them in batches so have a warm plate nearby for transferring the pancakes once cooked.
Mix together the crème fraiche and horseradish – taste and add salt and pepper if needed. Top each pancake with a blob of the cream and either a sliver of smoked salmon or a few pieces of beetroot. Squeeze over a little lemon juice and garnish with dill fronds. Serve immediately.
Aga Range Cooker Tips:
- The simmering plate works as a griddle here. You could use a frying pan instead but you will be able to cook many more pancakes at a time by cooking directly on the large surface of the hotplate.
- These are best served immediately, whilst the pancakes are still warm. You can however make the pancakes in advance. Simply revive them briefly on the simmering plate or line them up on a large baking tray and heat very briefly in the roasting oven. You can also freeze them – a great freezer standby for when unexpected guests call in!
"I am Antonia Walls, a keen family cook who is passionate about the Aga way of life. I live in the beautiful Cotswolds with my husband, two energetic and endlessly hungry young boys and two greedy labradors. Our cooker is the heart of our home and I’m never happier than when leaning against it’s comforting warmth! I love developing flavour-packed recipes from around the globe and am a huge fan of ‘hands-off’ one pot dishes."