Herbed Mini Pancakes with Smoked Salmon
Okay, maybe I’m a tad obsessed with making party-style finger foods. They’re just so fun to make and eat and everybody loves them! These Herbed Mini Pancakes are delicious on their own but get elevated to a whole new sophisticated level when paired with a twist of smoked salmon, a carving of sweet, juicy cantaloupe and a dusting of grainy sea salt. This appetizer is red carpet ready!
Makes about 24 to 30 mini skewers
1 ½ cups pancake mix
1/8 teaspoon salt
1 heaping teaspoon rosemary leaves, finely chopped (substitute with any of your favorite herb)
¾ cup water
Olive oil to coat skillet
6 oz smoked salmon, cut into little bites
~24 cantaloupe balls (use melon baller)
¾ teaspoon red wine sea salt (substitute your favorite sea salt)
In a large bowl, whisk together the pancake mix, salt, chopped rosemary leaves and water until completely smooth.
Thinly coat the bottom of a large skillet with olive oil and heat on medium high heat. Carefully spoon dollops of the pancake mixture onto the skillet, creating mini pancakes about 1 inch in diameter each. Cook for about 1 minute on the first side until golden, then flip over and cook for another minute. Transfer to a large plate. You will have to repeat this step several times until all the batter is cooked, depending on the size of your skillet.
In an assembly line, place the skewers all the way to your left, followed by the pancakes, smoked salmon pieces, cantaloupe balls and in a little dish, the sea salt. Slide the mini pancake onto the skewer, then the smoked salmon and the cantaloupe ball. Very gently dip just the tip of the cantaloupe ball into the sea salt. Place the skewer on a serving platter. Repeat until all the ingredients are used up.
Tip: the herb mini pancakes can be made ahead of time and covered properly can be stored at room temperature for 1 day.