Pancakes with smoked salmon

Author: HFG staff

Photographer: HFG staff

Perfect for a lazy weekend brunch, these smoked salmon-topped pancakes are sure to impress.

Serves: 6

Time to make: 20 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

2 medium eggs, separated
¾ cup skim milk
1 cup self-raising flour
sunflower oil spray
½ cup low-fat crème fraîche
3 tablespoons creamed horseradish
squeeze of lemon juice
250g smoked salmon, torn
small bunch fresh chives, snipped, to garnish

Instructions

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1 Whisk the egg whites until they’re thick and hold soft peaks.

2 In a separate bowl, mix the milk with 2 tablespoons water and whisk together with the flour and egg yolks until smooth. Gently whisk in the egg whites.

3 Heat a 20cm frying pan over a medium heat, spray with a little sunflower spray and add batter to the pan in 2tbsp dollops – you should be able to fit three pancakes into the pan at a time, spacing them a few centimetres apart. Cook for 1–1½ min, until the surface is bubbly and the underside is golden. Turn over and cook for up to 1 further min, until golden. Transfer to a plate, cover with a thick tea towel to keep warm, then repeat with the remaining mixture, to make 18 pancakes.

4 Combine the crème fraîche, horseradish and lemon juice in a small bowl.

Serving suggestion

Serve three pancakes per person. Drape with the salmon, top with the horseradish cream and garnish with the snipped chives.

Nutrition Info (per serve)

Calories 217 cal

Kilojoules 908 kJ

Protein 17.9 g

Total fat 6.3 g

Saturated fat 1.6 g

Carbohydrates 23.6 g

Sugar 4.5 g

Dietary fibre 1.4 g

Sodium 985 mg

Calcium 172 mg

Iron 1.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.