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
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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.
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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.
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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.
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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
