Ingredients:
• 1 ½ cup of wheat flour
• 1 tbsp of baking powder
• 1 1/2 cup of milk
• 2 eggs
• 2 tbsp of oil
• Salt
For the filling:
• 400 grs of Salmón de Chile skinless fillets
• 2 tbsp of capers
• 200 grs of ricotta
• 100 grs of cream cheese
• 1 tbsp of fresh dill
• Salt and pepper
• 2 tbsp of melted butter
• 2 tbsp of Parmesan cheese
Preparation:
For the filling:
1. Cut the salmon in small cubes, salt and pepper and sauté for 2 minutes at medium heat.
2. Take from the heat and let cool for a minute. Then mix with the ricotta, cream cheese and capers.
3. Add dill and refrigerate.
For the pancakes:
1. In a bowl, mix the flour, baking powder, milk, eggs, oil and salt.
2. Mix until you get an even mixture.
3. Heat a medium anti stick frying pan.
4. Pour a small ladle of the pancake mix and let it cover the base of the pan.
5. Cook for 1 minute until it separates from the base, then turn over and cook for 1 minute on the other side.
6. Remove from the pan and set aside on a plate.
7. Repeat this with the test of the pancake mix until finished.
8. Fill each pancake with 2 generous tablespoons of the salmon mixture, and fold like a handkerchief.
9. Place the pancakes in a baking dish, brush with melted butter and sprinkle with grated Parmesan cheese.
10. Bake in the oven for 5 minutes until the cheese is browned.
11. Serve immediately.
