Savoury pancakes with smoked salmon and crème fraîche

I love pancakes and so thought it would be fun to try a savoury version with smoked salmon and crème fraîche. Might look fancy but actually takes just 15 minutes or so to rustle up.

I used plain flour in this recipe, but other varieties such as buckwheat or spelt may add some nuttiness in this recipe. I intentionally chose plain flour however, to show that it’s not the devil and you can still make a satisfying and nutritious meal with it. Hope you enjoy!

SERVES: 2

Ingredients

1 cup plain flour

1 cup milk

1 egg

1 tsp baking powder

Pinch salt

2 handfuls of fresh chives

Smoked salmon (enough for 2 people)

Rapeseed oil for frying

2 heaped tbsps crème fraîche

To serve: rocket, avocado, olive oil and balsamic dressing and a sprinkle of crushed walnuts.

Method

Add the flour, baking powder, eggs, milk and a pinch of salt to a large mixing bowl and whilst into a smooth pancake batter.

Chop some fresh chives and add a good handful into the batter.

Heat some rapeseed oil in a large frying pan over a medium heat. Spoon rounds of the batter into the pan, about 8cm wide. Usually, I can only fit 2-3 into the pan at once. Cook on one side for about 1-2 minutes until they start bubbling, then flip to cook on the other side.

Transfer the cooked pancakes on to a plate lined with a piece of kitchen towel and keep warm.

Once you’ve used all the batter, it’s time to plate up. Add 2-3 pancakes to your plate, dollop on the crème fraîche and plenty of smoked salmon. Garnish with a wedge of lemon and sprinkle more of chives.

I like mine served with a well-dressed rocket and avocado salad, and an extra sprinkle of crushed walnuts.

Any leftover pancakes can be stored in the freezer. Just pop them into the toaster to reheat.