Always check the labels of the products you use.
Method
- 1
Char. Char the 1 red pepper under a hot grill, then remove the skin, stem and seeds and chop finely.
- 2
Cook. Heat the 1 tbsp olive oil and 14 g butter in a small frying pan and cook the pepper with the 2 shallots until soft.
- 3
Cream. Mix the 180 ml soured cream with the 2 tbsp chives, salt and pepper and set aside.
- 4
Batter. Sift the 125 g flour and 1 tbsp baking powder into a bowl, add the 1 tsp salt and 240 ml milk and mix well, then beat in the 3 egg yolks one at a time and stir in the 165 g wild rice and the pepper and shallot mixture.
- 5
Fold. Whisk the 3 egg whites to stiff peaks and fold into the batter.
- 6
Cook. Heat a griddle until a drop of water sizzles, grease with olive oil, then drop 30 ml batter per pancake to make 8 cm rounds and brown on both sides.
- 7
Keep. Keep the pancakes warm in a low oven.
- 8
Serve. Divide the pancakes between plates and serve with the smoked salmon, a spoonful of chive cream and a scattering of chives.
Storage
Keep the cooked pancakes warm in a low oven until ready to serve. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.8 g protein per 100 kcal, about 19% of energy (needs ≥ 12%)
- Low sugars: 4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 210 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- grill pan
- small frying pan
- small bowl
- sieve
- large bowl
- whisk or electric mixer
- griddle or frying pan
- 60 ml measure
- spatula
- ovenproof plate
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 495 kcal |
| Protein | 23.9 g |
| Carbohydrate | 44.6 g |
| of which sugars | 8.3 g |
| of which free sugars | 0 g |
| Fat | 24.6 g |
| of which saturates | 9.9 g |
| Fibre | 3.1 g |
| Salt | 3.66 g |
Protein per 100 kcal
4.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
