Spinach pancakes with smoked salmon
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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
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.
