Scallion and Sorrel Pancakes with Smoked Salmon
Serves 8 to 10 (appetizer servings)
¼ cup unsalted butter
4 cups chopped scallions
2 cups sorrel (can substitute with spinach)
4 ounces smoked salmon
¼ cup All-purpose flour
sour cream, (optional, for garnish)
chopped chives (optional, for garnish)
1. Heat sauté pan over medium-high heat. Add butter when pan is hot. After butter melts, add scallions and sauté until tender but not brown. Add sorrel or spinach; cook briefly to wilt. Remove from heat and let cool.
2. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled scallions mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream, and chives. Serve immediately.