Mini pancakes with Grana Padano creamy spread, smoked salmon, dill, pomegranate and grana padano wafer
Details
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 60 minutes
Ingredients
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
pomegranatePreparation
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.
Beat the egg whites until stiff with an electric mixer then add to the batter and stir gently from the bottom to the top.
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.
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.
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.