Now that there’s local flour at the Dupont Circle farmers market, I’ve been trying to figure out ways to use the whole wheat flour I bought there. The flour is a bit too coarse for pastries, but I thought it might be good in a savory dish. I love any excuse to eat lox and capers, I thought some whole wheat pancakes and crème fraîche would make a good platform.
I used the simple pancake recipe found here at Ria’s Collection, making sure to let the batter sit for a while to develop the gluten. I also let the pancakes cool a little before spooning on the crème fraîche, layering on the lox, and sprinkling on lots of salty little capers. To make sure a little of my garden got into the dish, I garnished with some homegrown parsley and a mystery tomato. It was beyond delicious. The bold wheat flavor and texture of the flour really complimented the lucious cream and fish. I think with smaller pancakes, this would also make some fantastic and easy party food.