How to make it

  • Place Quinoa flour in a mixing bowl.
  • lightly whisk milk, egg and nectar together.
  • Slowly whisk the wet ingredients into the flour until the batter is smooth and lump-free. Rest for 20 mins.
  • Mix the sour cream with the chopped dill.
  • Heat a small not stick fry pan until hot. Coat with a little butter and pouring small ladlefuls of batter. Cook until lightly browned on both sides.
  • Layer salmon and sour cream mixture between pancakes and garnish with dill fronds and lemon wedge.
  • YUM!

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  • otterpond 11 years ago
    decadent! I have a package of smoked salmon I've been wondering what to do with. You have inspired me.
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