Danish Potato Pancakes

Danish Potato Pancakes
Prep in Prep in:
10 mins
Cook in Cook in:
10 mins
Serves Serves:


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.


  1. Start by preparing the pancakes, or you could make these the day before and store wrapped in the fridge.  
  2. 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.
  3. 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.
  4. 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.
  5. In a medium bowl mix together the crème fraiche, dill and lemon juice. Stir in the potatoes and asparagus.
  6. Place a pancake on your plate, spoon the potato filling onto the pancake, top with the flaked smoked salmon and serve with the watercress.


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