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    Mini pancakes with grana padano creamy spread, smoked salmon, dill, pomegranate and Grana Padano wafer

    4 people
    T460 min


    • For the pancakes:
    • 2 eggs
    • 125 g 00 grade flour
    • 50 g Grana Padano
    • 250 g milk
    • 6 g instant yeast for savoury pastries
    • butter
    • extra virgin olive oil
    • salt
    • pepper

    • For the spread:
    • 250 g ricotta cheese
    • 200 g Grana Padano
    • 1 sprig thyme
    • extra virgin olive oil
    • salt
    • pepper

    • For the garnish:
    • 200 g Grana Padano
    • 100 g smoked salmon
    • dill
    • pomegranate


    STEP 1

    Separate the eggs and place the whites and yolks into two different bowls.
    Beat the yolks with a fork, add in the milk at room temperature, a drizzle of olive oil, salt and pepper and the grated Grana Padano and mix well.
    Sift in the flour and yeast, then mix together to obtain a smooth, even batter.

    STEP 2

    Beat the egg whites until stiff with an electric mixer then add to the batter and stir gently from the bottom to the top.

    STEP 3

    Warm a non-stick pan with a knob of butter, add 4 spoonsful of batter to make 4 mini pancakes at the time and cook for 20 seconds.
    Flip the pancakes over with a spatula and cook for another 20 seconds.
    Repeat until you finish the batter.

    STEP 4

    To make the wafers, use a pastry ring to form grated Grana Padano discs on a sheet of baking paper.
    Remove the pastry ring and cook in the microwave for one minute. Leave the wafer to cool and remove from the paper.

    STEP 5

    Prepare the Grana Padano spread by whisking the ricotta, add the finely grated Grana Padano, thyme leaves, a pinch of salt, pepper and a drizzle of extra virgin olive oil. Mix well until smooth and creamy.
    Garnish the mini pancakes with the mousse, a slice of smoked salmon, the Grana Padano wafer, dill, and pomegranate seeds.