Salmon Entertaining

Herb and spinach pancakes with hot smoked salmon

Name: Easy spinach pancakes with salmon cream cheese filling recipe
Yield: 12
Ingredients: 120g baby spinach, blanched and refreshed; 1 1/3 cups (200g) plain flour, sifted; 2 tsp baking powder; 450ml milk; 2 eggs, lightly beaten; 1/2 cup mixed herbs, leaves picked (we used parsley, mint and dill), chopped plus extra to serve; 40g unsalted butter, melted and cooled, plus extra to brush; 250g cream cheese, room temperature; 1/2 bunch dill, roughly chopped; Zest & juice of 1 lemon; 300g hot smoked salmon, flaked; 1 bunch rocket & lemon wedges, to serve

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Easy spinach pancakes with cream cheese filling recipe

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by Helena Moursellas

Aug 02, 2021

These savoury pancakes with cream cheese filling are the best way to impress at brunch.

120g baby spinach, blanched and refreshed
1 1/3 cups (200g) plain flour, sifted
2 tsp baking powder
450ml milk
2 eggs, lightly beaten
1/2 cup mixed herbs, leaves picked (we used parsley, mint and dill), chopped plus extra to serve
40g unsalted butter, melted and cooled, plus extra to brush
250g cream cheese, room temperature
1/2 bunch dill, roughly chopped
Zest & juice of 1 lemon
300g hot smoked salmon, flaked
1 bunch rocket & lemon wedges, to serve

Method

1.

Squeeze excess liquid from the spinach and place in a blender with the flour, baking powder, milk, eggs, herbs, melted butter and 1 tsp salt flakes. Whiz until well combined and smooth. Set aside for 20 minutes to rest.
2.

Meanwhile, place the cream cheese, dill, lemon zest and juice in a bowl and mix to combine. Add the salmon and stir to combine. Season and set aside.
3.

Heat a non-stick frypan over medium- low heat and brush with extra butter. Add 1/2 cup of pancake batter to pan and cook for 1-2 minutes on each side until golden and cooked. Keep warm while you continue with the remaining batter.
4.

Divide the filling over one side of each pancake. Fold over and serve with extra herbs, rocket and lemon wedges.