Danish Potato Pancakes
- Prep in:
- 10 mins
- Cook in:
- 10 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 528 | 26% |
| Energy (KJ) 2206 | |
| Fat 28.5g | 40% |
| Saturated Fat 11.0g | 40% |
| Total Sugars 5.3g | 5% |
| Salt 1.0g | 16% |
Method
Why not try out this delicious savoury pancake recipe with a twist! This approach makes use of salmon and asparagus which blends deliciously with the pancake base.
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- Start by preparing the pancakes, or you could make these the day before and store wrapped in the fridge.
- Sift the flour and salt into a large bowl. Whisk the melted butter with the milk and egg, pour into the flour and mix well until smooth.
- Heat a large non-stick frying pan over a medium-hot heat. Add a little oil and then a ladle full of the batter, making sure to swirl the batter around the pan. Cook for about 1 minute, flip and cook on the other side for 20-30 seconds. Repeat until you have 4 large pancakes.
- To prepare the filling, cook the potatoes in boiling water until tender and drain. Cook the asparagus in boiling water for 2 minutes and drain.
- In a medium bowl mix together the crème fraiche, dill and lemon juice. Stir in the potatoes and asparagus.
- Place a pancake on your plate, spoon the potato filling onto the pancake, top with the flaked smoked salmon and serve with the watercress.
Ingredients
For the filling
300g potatoes, cubed
6 asparagus spears, cut into bite-sized pieces
4 tablespoons low fat crème fraiche
Small handful fresh dill leaves
Juice of 1 lemon
1 bag of fresh watercress leaves
2 hot smoked salmon steaks
For the pancakes:
100g plain flour
Pinch of salt
40g butter, melted
250ml milk
1 large egg, beaten
Sunflower oil, for cooking
