Spinach Pancake Recipe with Smoked Salmon

Green spinach pancakes with soured cream, smoked salmon and dill

  • serves 4
  • Easy

Check out this vibrant recipe with smoked salmon. Our easy spinach pancakes make for a lazy weekend brunch recipe

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Ingredients

  • lemon ½, juiced
  • soured cream 6 tbsp, plus extra to serve
  • dill finely chopped to make 2 tbsp, plus extra to serve
  • baby spinach 100g
  • whole milk 250ml
  • eggs 2
  • butter 4 tbsp, melted to make 4 tbsp
  • plain flour 175g
  • baking powder 1 tsp
  • olive oil
  • smoked salmon 150g
  • lemon wedges to serve

Method

  • Step 1

    Mix the lemon juice, soured cream and dill, and season well. Put the spinach in a colander and pour over a kettle of boiling water. Cool, then squeeze out as much water as you can. Roughly chop.

  • Step 2

    Put the milk, eggs and butter in a bowl. Add the spinach and use a stick blender to blend to a smooth green purée. In another bowl, mix the plain flour, baking powder and 1 tsp salt. Stir the dry ingredients, then slowly pour in the wet ingredients until just combined.

  • Step 3

    Heat a non-stick frying pan and add a little oil. Pour in a small ladle of the batter to make a mini American-style pancake. When bubbles form on top, flip the pancake over and cook the other side. Keep warm in a low oven while making more pancakes – the batter should be enough to make 16. Add more oil to the pan, if you need to.

  • Step 4

    To serve, layer up the pancakes with more soured cream, salmon and dill.

Nutritional Information

  • Kcals 530
  • Fat 32g
  • Saturates 16.8g
  • Carbs 38.8g
  • Sugars 4.9g
  • Fibre 2.1g
  • Protein 20.5g
  • Salt 3.1g
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