Pancake with Gravlax and Lemon Butter
Brunch is a combination of breakfast and lunch. Especially the weekends and summer vacation is a good time to serve a brunch. Here is a wonderfully delicious and filling pancake that combines two of my favorite foods – pancakes and gravlax.
Pancakes with Gravlax and Lemon Butter Serves 4
Pancakes:200 g/8 oz. flour, 2½ tsp- baking power, 1 tsp. salt , 2 eggs, 1 cup milk, 1½ oz. melted butter ,
Lemon butter: 2 lemons, 4 oz. butter in small pieces, salt and freshly ground black pepper
4 lettuce leaves, 8-16 slices gravlax, ½ cucumber, cut into ribbons with a vegetable peeler
To make the pancakes, combine the flour, baking power and salt. Beat the eggs and mix them with the flour and a little of the milk. Whisk in the rest of the milk and beat until smooth. Pour a little of the batter onto a well greased frying pan and tilt so that batter quickly covers the bottom of the pan evenly. Cook until golden brown and bubbles appear on the surface of pancake, then turn and cook on the other side. Toss like a flapjack or use turner or spatula. Transfer pancake to a plate and keep warm while cooking remaining pancakes.
To make lemon butter, heat the juice of two lemons in a small pan over medium heat; whisk in 4 oz. butter in small pieces until melted and combines. Season with salt and freshly ground black pepper.
To serve, place a lettuce leaf on each pancake and top with 2-4 slices of gravlax and a cucumber ribbon. Spoon lemon butter around, but not on top of the pancake.