Savory Japanese Pancakes with Lox and Whipped Yogurt

 It’s the perfect vehicle for everything else that comes on top.

In the season when food memories and traditions are ever-present, I want to shake things up.

Inspired by one of my favorite flavor profiles for the holidays – cured salmon with all the fixins’ – I’ve combined lox with a savory, fluffy and exceptionally delicious Japanese pancake. It’s the perfect vehicle for everything else that comes on top. Unlike traditional American pancakes, Japanese pancakes aren’t limited to just brunch – they’re great anytime, anywhere.

Savory Japanese Pancakes with Lox and Whipped Yogurt

Yields | 6 pancakes |

Whipped Yogurt Sauce

  • ½ cup Greek yogurt
  • 1 tsp dry dill
  • ½ tsp honey
  • 1 Tbsp olive oil
  • salt and freshly ground black pepper, to taste

Japanese Pancakes

  • 2 egg yolks
  • 2 Tbsp milk
  • 6 Tbsp cake flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 3 Tbsp finely sliced scallions or chives
  • 5 egg whites
  • ¼ tsp cream of tartar
  • nonstick cooking oil spray
  • whipped yogurt sauce, to serve (recipe below)
  • 4 oz cured lox, to serve
  • 1 small red onion, slivered, to serve
  • chopped dill, to serve

| Preparation – Whipped Yogurt Sauce | Mix yogurt with honey, dill and olive oil. Season with salt and pepper to taste and set aside.

| Preparation – Japanese Pancakes | Whisk egg yolks with milk. Sift flour, salt and baking powder over egg yolk mixture and stir until fully incorporated. Add scallions or chives. In a separate mixing bowl, beat egg whites with cream of tartar until thick, stiff peaks form. Slowly fold egg white mixture into egg yolk mixture, ⅓ at a time, being careful not to deflate.

Heat a large sauté pan over medium-low heat, turning down to low heat once warm. Spray pan with nonstick cooking oil spray. Pour ¼ cup of batter into pan to form each pancake; cover with lid. After 2 to 3 minutes, open lid and pour an additional ¼ cup of batter on top of each mound (the goal is to form thick, high pancakes); cover and continue to cook for 2 to 3 minutes. Open lid and gently flip each pancake; cover and continue to cook for 2 to 3 minutes. Remove pancakes from pan and garnish with yogurt sauce, lox, red onion and dill. Serve warm.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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