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Savoury Scotch Pancake

Anthony Gascoigne CGC, Chef Lecturer at East Riding College, Bridlington

Transform simple ingredients into a flavourful snack with this recipe

Ingredients

For the pancake:

  • 60g Plant S Pea Flour
  • 60g Self Raising Flour
  • 1tsp Baking Powder
  • ¼ Tsp Salt
  • 1 Medium Egg
  • 150ml Milk 
  • Oil for frying

For the pea puree & pea crisp:

  • 100g frozen peas
  • Squeeze of lemon juice
  • Salt & pepper
  • Ice for chilling

Method for the pancakes

Blend the two flours together along with the baking powder & salt. Add all the wet ingredients and whisk lightly to combine without lumps. Place the mix into a plastic squeezy bottle and rest in the fridge for 30 minutes. Heat a frying pan on medium, squeeze the batter into small circles and gently cook until golden on one side. Flip carefully and carry on cooking until golden brown. Reserve on a cloth to absorb any oil. ‎

Method for the pea puree & pea crisp

Blanch 100g of frozen peas in salted water and immediately refresh in ice to stop the cooking process. Place into a blender with a good squeeze of lemon juice and blend until smooth. Place the mix into a fine sieve and push through to extract the puree from the coarse mixture. Season with salt and pepper and reserve in the fridge in a squeezy bottle. With the left-over pea mixture spread onto a baking sheet and dehydrate until crisp and brittle.

To build the canape

Place the pancakes onto a tray. Squeeze some pea puree on the base before adding some smoked trout on top. Pipe further pea puree on top of the trout. Add some of the trout caviar & a grating of fresh lemon zest. Garnish with small mint leaves and finally top with some of the dehydrated pea puree.