Spring Pancake with Smoked Salmon

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

For once, the pancakes are not served sweet for breakfast, but in a savoury version with smoked salmon and a hazelnut vinaigrette as a light meal. I used a springform pan to make a huge baked pancake, but you can make the regular one in a skillet. Besides smoked salmon, you can also serve the pancakes with poached eggs, or some stirfried chicken.

 

Pancake	Vinaigrette
160 g White spelt flour ¾ tsp Sea salt ½ tsp Baking powder 175 ml Whole milk 4 Egg yolks 50 g Baby spinach 10 g Basil leaves 15 g Flat parsley or chervil 4 Egg whites 80 g Smoked salmon	2 tbsp Balsamic bianco 1 tbsp Extra virgin olive oil 1 Organic lemon, zested Sea salt and freshly milled black pepper 40 g Blanched hazelnuts, coarsely chopped 40 g Caper apples, drained, halved 80 g Smoked Salmon Flat parsley or chervil leaves

1. Preheat the oven to 200C/400F. Line the bottom of a 26cm springform pan with baking paper and grease the sides with some olive oil. Set aside.
2. Place the white spelt flour, salt and baking powder in a bowl and mix. Place the milk, egg yolks, baby spinach, basil and parsley in a measuring jug and puree.
3. Gradually pour the spinach mixture into the flour mixture while stirring, continue stirring until the batter is smooth.
4. Beat the egg whites until stiff, carefully fold the beaten egg whites into the batter using a rubber spatula, pour into the prepared baking pan and smooth out.
5. Bake in the centre of the hot oven for 15-18 minutes. Remove, place the pancake and tray on a wire rack, leave to cool slightly.
6. Meanwhile prepare the dressing. Mix balsamic bianco, olive oil and lemon zest in a bowl, then season. Add in the chopped hazelnuts and halved caper apples, mix. Top the pancake with smoked salmon and vinaigrette, then scatter over the parsley.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com