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Savory Pancakes 4 Different Toppings To Serve At A Dinner Party
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Savoury Pancakes To Serve At A Dinner Party

Step up from the usuals cracker appetizers with these savoury pancakes. Pancake Tuesday is coming up, and those savoury pancakes are all you need to complete your dinner. #yourguardianchef #pancakes #starters #appetizerrecipes
Course Appetizer
Cuisine French
Keyword buffet pancakes, savoury blinis, savoury pancakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 people
Calories 434kcal
Author Laura Tobin

Equipment

Ingredients

For the Blinis

For homemade Mayonnaise

For the caramelized onions

Blinis with Pate de Foie Gras and Caramelized Onions

  • 1 oz pate de Foie gras

Blinis Beetroot Feta Cheese and Arugula

Blinis with Anchovies, Lettuce and Parmesan Flakes

Blinis with 'Nduja and Cucumber

  • 4 slices 'Nduja or chorizo
  • ½ cucumber
US Customary - Metric

Instructions

Make the Blinis

  • Blend all the ingredients with an electric blender.
  • Put a heavy-based frying pan or an iron griddle over high/medium heat and wait until it is warm before cooking the pancakes
  • Pour the oil into a small cup and with the use of a brush grease lightly the pan
  • Pour the batter over the hot griddle making pancakes with 10 or 5 cm in diameter depending on your needs.
  • Once you see bubbles appearing through the batter, turn the pancakes on the other side.
  • When the pancakes are done and you removed them from the pan, brush the pan with oil again before pouring more pancakes to cook
    Cook the blini

Make the Mayonnaise

  • All ingredients should be at room temperature
  • In a bowl whisk the egg with salt, pepper and the mustard. 
  • Very slowly add the vegetable oil, in a thin but continuous flow.
  • Add the lemon juice or the vinegar at the end
  • Keep in the fridge for 3 to 4 days

Make the caramelized onions

  • Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
  • Once they become translucent lower the heat, add the salt, sugar and vinegar and simmer for 20 minutes, stirring from time to time

Assembling the pancakes

  • You can now start assembling the pancakes

Blinis with Pate de Foie Gras and Caramelized Onions

  • On each pancake lay a tablespoon of caramelized onion and a slice of pate on top. Season with pepper

Blinis Beetroot Feta Cheese and Arugula

  • Cut the beetroot into thin slices and lay on the pancake
  • Crumble some feta cheese and cover with 2 arugula leaves.
  • Season with olive oil and salt and some drops of balsamic vinegar

Blinis with Anchovies, Lettuce and Parmesan Flakes

  • Cut the lettuce in julienne and mix with 2 tablespoon of mayonnaise and a drop of lemon juice
  • Lay it on the pancakes top them with half filet of anchovies and sprinkles some parmesan flakes

Blinis with 'Nduja and Cucumber

  • Peel and cut the cucumber into thin slices and create a layer on top of the pancake
  • Top it with a slice of 'Nduja or chorizo. You don't need to season it as the 'Nduja is already very spicy

Don't forget to make the Blinis with Smoked Salmon

Notes

  • Before you start making the blinis, make sure all ingredients are at room temperature
  • Make smaller blinis if you want to serve them at a buffet
  • Before you cook the blinis, make sure the griddle is nicely hot
  • If you want to make Aioli with store-bought mayonnaise, just mix it with 1 or 2 minced garlic clove.

Nutrition

Calories: 434kcal | Carbohydrates: 28g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 83mg | Sodium: 439mg | Potassium: 246mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1420IU | Vitamin C: 6mg | Calcium: 103mg | Iron: 2.6mg