Pancakes with Shrimp and Saffron Mayonnaise
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the mayonnaise
- 2 egg yolks
- 1 tsp sharp Mustard
- salt
- white peppers
- 200 milliliters olive oil
- 1 tsp lemon juice
- For the pancakes
- 150 grams Pastry flour
- 1 pinch salt
- 1 tsp Baking powder
- 1 egg
- 150 milliliters milk
- butter (for cooking)
Preparation steps
1.
For the mayonnaise, combine egg yolks, mustard, a pinch of salt and pepper and beat until white-creamy in a large bowl. Add the oil drop by drop initially, later slowly flowing, while beating constantly. Always completely incorporate the oil before adding more. Finally, stir in the lemon juice and saffron. Season with salt.
2.
For the pancakes, mix flour, salt, baking powder, egg and milk to a smooth dough, possibly slightly varying the amount of milk. Cook 4 pancakes in hot butter on each side until golden brown, about 2 minutes.
3.
Cook the shrimp in hot oil for about 2 minutes, season with salt and pepper. Put shrimp and mayonnaise on each pancake, fold over and bind with chives.
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