A delightful twist on traditional blinis, these savory scallion pancakes are topped with a roasted red pepper relish and a creamy cheese blend, perfect for any occasion.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking of the peppers.
Cut the red bell pepper in half and remove the seeds. Place it cut side down on a foil-lined baking sheet. Roast until the skin is blackened.
Roasting the pepper enhances its sweetness and makes peeling easier.
Allow the roasted pepper to cool, then peel off the skin and finely chop the flesh.
Peeling the skin is easier when the pepper is slightly warm.
In a bowl, whip the goat cheese, sour cream, and lemon juice until smooth. Add salt to taste.
Chill the mixture for a firmer consistency.
In a mixing bowl, combine the flour, egg, baking powder, sour cream, and milk. Mix until smooth. Stir in the chopped scallions.
Ensure the batter is lump-free for even cooking.
Heat a nonstick skillet over medium heat. Spoon small amounts of batter onto the skillet to form pancakes. Cook until bubbles form and pop, then flip and cook until golden brown.
Cook in batches to avoid overcrowding the skillet.
Top each pancake with a dollop of the cheese mixture, a spoonful of roasted pepper, and a sprig of dill.
Serve immediately for the best flavor and texture.
Serve warm and enjoy your savory scallion pancakes with roasted pepper and creamy cheese topping.
Pair with a light salad or a refreshing beverage for a complete meal.
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