• 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


  • 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.

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