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Spinach pancakes with smoked salmon

Published: November 19, 2017 at 9:08 AM

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Serves 4

Easy

Total time: 45 mins

A star rating of 4.5 out of 5.2 ratingsRate

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

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Try these spinach pancakes, then check out our American pancakes, savoury pancakes, protein pancakes, cottage cheese pancakes, French socca and baked pancakes.

Ingredients

Nutrition

• ½ lemon

  juiced

• 6 tbsp soured cream

  plus extra to serve

• finely chopped to make 2 tbsp dill

  plus extra to serve

• 100g baby spinach

• 250ml whole milk

• 2 eggs

• 4 tbsp butter

  melted to make 4 tbsp

• 175g plain flour

• 1 tsp baking powder

• olive oil

• 150g smoked salmon

• to serve lemon wedges

Nutrition: per serving

• kcal530
• fat32g
• saturates16.8g
• carbs38.8g
• sugars4.9g
• fibre2.1g
• protein20.5g
• salt3.1g

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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.

Try some of our other savoury pancake recipes

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A star rating of 4.5 out of 5.2 ratings

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