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Smoked salmon bagels are a classic. 
12Dec
Smoked salmon mini-agels

Smoked salmon bagels are a classic. But when you can make them yourself, by baking the dough in a donut mold, it’s even better! The bonus: these minibagels are softer and softer than full-size ones. They could also be served as bites for the aperitif.

Smoked salmon bagels are a classic. 

Minibagels

Accompaniement

NOTE

If necessary, slide the tip of a plastic knife between the bagel and the pan to release it.

Minibagels

  1. Place the grill at the center of the oven. Preheat the oven to 190 ° C (375 ° F). Generously butter a 12-cavity donut pan.
  2. In a bowl, combine the flour, baking powder, salt and baking soda.
  3. In another bowl, whisk together egg and sugar until fluffy, about 2 minutes. Add the oil and mix. Add the dry ingredients alternately with the buttermilk and mix until the dough is smooth and homogeneous.
  4. Using a pastry bag fitted with a plain nozzle, distribute the preparation in the cavities of the mold. Sprinkle the top of the paste with sesame seeds.
  5. Bake for 15 minutes or until the minibagels are lightly browned. Unmould by inverting the bagels on a parchment paper or a clean cloth (see note). Let cool. Freeze at this stage, if desired.

Assembly

  1. Cut the minibagels in half horizontally. Spread the bases with the cream cheese, then sprinkle with the chives. Garnish with smoked salmon. Pepper. Close the minibagels.
Double chocolate pancakes
12Dec
Double chocolate pancakes

The difference between pancakes and pancakes? The pancakes are very thin while the pancakes are very thick. It’s like a cake in a pan (the translation from English “pan-cake”!).

Double chocolate pancakes

NOTE

Since you are already measuring the buttermilk in a measuring cup, you can add the egg yolk and melted butter to it and mix with a fork. One less bowl to wash!
  1. In a large bowl, combine the flour with the cocoa, half the sugar (15 ml / 1 tbsp), baking powder, baking soda and salt. To book.
  2. In a small bowl or measuring cup (see note), combine buttermilk with melted butter and egg yolk. To book.
  3. In a third bowl, beat the egg white with an electric mixer until it becomes frothy. Gradually add the remaining sugar (15 mL / 1 tbsp) and whisk until semi-stiff peaks form. To book.
  4. Add the buttermilk mixture to the dry ingredients, mixing with a spatula just enough to moisten the dry ingredients. Add the egg white and chocolate, folding gently with a spatula. Let stand 10 minutes.
  5. In a large non-stick skillet or a butter-brushed crepe maker over medium heat, cook 3 to 4 pancakes at a time, with 45 ml (3 tbsp.) Of batter for each. When the pancakes are golden brown and bubbles begin to form on the surface, i.e. after about 3 minutes, gently turn them using a spatula. Continue cooking until the second side is golden and the pancakes are cooked through, about 1 minute.
  6. Serve with custard, chocolate sauce or maple syrup, if desired.