Spinach and dill pancakes with salmon and eggs

Spinach and dill pancakes with salmon and eggs
  • 50g spinach leaves, chopped
  • 3tbsp fresh dill, snipped
  • 6 large eggs
  • 100ml milk
  • 150g self-raising flour
  • 1tsp caster sugar
  • pinch of salt and freshly ground black pepper
  • A little oil for frying
  • 50g smoked salmon slices
  • Dill sprigs, to serve
  • lemon creme fraiche, to serve
  • lemon wedges, to serve
  1. Place the spinach, dill, 2 eggs, milk, flour, sugar and seasoning in large bowl. Whisk everything together to make a smooth batter.
  2. Heat a little oil in a non-stick frying pan and add 3tbsp of the mixture. Cook until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden. Repeat with the remaining batter, keeping the cooked pancakes warm.
  3. Fill a pan with water and bring to the boil. Reduce the heat to a slow simmer. Gently crack in the 4 eggs and poach for 3 mins (or to your taste). Remove from the heat and lift the eggs from the pan with a slotted spoon.
  4. Stack the pancakes on plates, and top with folds of smoked salmon and the poached eggs.
  5. Top with dill sprigs and serve with lemon creme fraiche and lemon wedges.


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