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Recipe

Dill Pancakes with Smoked Salmon and Everything Bagel Spice

photo: Scott Phillips

Servings: 4 to 6

Perfect for brunch, these sophisticated pancakes channel the flavors of bagels with lox and cream cheese. Save any leftover spice mix to top Greek yogurt along with a drizzle of olive oil, or sprinkle it on top of pizza dough or homemade bread and butter.

Ingredients

  • 2 Tbs. toasted sesame seeds
  • 2 Tbs. poppy seeds
  • 1 Tbs. dried minced onion
  • 2 tsp. dried minced garlic
  • Flaky sea salt
  • 4-1/2 oz. (1 scant cup) whole-wheat flour
  • 1-1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 1 cup sour cream
  • 3/4 cup whole milk
  • 4 Tbs. unsalted butter, melted
  • 1/3 cup coarsely chopped fresh dill
  • 2 Tbs. extra-virgin olive oil; more for the griddle
  • 4 oz. thinly sliced cold-smoked salmon

Nutritional Information

      Nutritional Sample Size based on 6 servings
      Calories (kcal) : 490
      Fat Calories (kcal): 330
      Fat (g): 37
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 14
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 110
      Sodium (mg): 1620
      Carbohydrates (g): 28
      Fiber (g): 5
      Protein (g): 14

Preparation

  • Position a rack in the center of the oven, put a baking sheet on the rack, and heat the oven to 200°F.
  • In a small bowl, combine the sesame seeds, poppy seeds, dried onion, dried garlic, and 1 tsp. sea salt. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, 3/4 tsp. salt, and a pinch of black pepper. In another medium bowl, whisk together the egg, 1/2 cup of the sour cream, the milk, butter, and 3-1/2 Tbs. of the dill. Gently whisk the wet ingredients into the dry until barely combined. The batter will be very thick.
  • Let the batter rest while you heat a griddle or nonstick skillet over medium heat. Lightly oil the griddle. Working in batches, pour 2 Tbs. of the batter onto the griddle for each pancake, spacing them about 1 inch apart and gently spreading them with the back of a spoon or silicone spatula to a 3-inch diameter. Let cook undisturbed until bubbles rise to the surface and the edges look dry, about 2 minutes. Check the underside of each pancake to make sure it’s nicely browned, then flip. Cook until the second side is nicely browned, 1 to 2 minutes more. Transfer the pancakes to the baking sheet and keep warm in the oven while you repeat with the remaining batter.
  • Serve the pancakes topped with 1 oz. salmon, a dollop of the remaining sour cream, a drizzle of olive oil, the remaining dill, and sprinkle with the bagel spice mix.

Tip

Leftover pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.

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