Herb Pancakes with Smoked Salmon

Name: Herb Pancakes with Smoked Salmon
Total time: PTM
Ingredients: 1 egg; 1201g all-purpose flour; 250ml milk; 0.5tsp Himalayan Salt; 0.25tsp Dill Fronds, Chopped; 1tsp Parsley, Chopped; 0.5tsp Basil, Crushed; Butter, for cooking; 200g cream cheese; 0.5tsp Dill Fronds, Chopped; 120g smoked salmon; 0.5tsp Parsley, Chopped; Zest and juice of half a lemon; Salt and pepper, to taste

— Min

Parsley, Chopped

Golden herb-infused pancakes meet velvety cream cheese and delicate smoked salmon for a brunch dish that’s both elegant and irresistible. A perfect balance of fresh, creamy, and savoury flavours!

🍽Main Course

Ingredients

For the pancakes:
1 egg
1201 gall-purpose flour
250 mlmilk
0.5 tspHimalayan Salt
0.25 tspDill Fronds, Chopped
1 tspParsley, Chopped
0.5 tspBasil, Crushed
Butter, for cooking
For the filling:
- 200 gcream cheese
- 0.5 tspDill Fronds, Chopped
- 120 gsmoked salmon
- 0.5 tspParsley, Chopped
- Zest and juice of half a lemon
- Salt and pepper, to taste

Preparation

1
In a bowl, mix the egg, milk, and salt. Add the flour and herbs, stirring until you get a smooth batter. Refrigerate for 30 minutes.
2
Heat a pan over medium heat and lightly coat it with butter. Pour a small amount of batter and cook until golden brown, about 2–3 minutes per side. Repeat with the remaining batter.
3
In a small bowl, combine the cream cheese, herbs, lemon juice, and zest. Spread 1 tablespoon of the mixture over each pancake, add pieces of smoked salmon, and fold. Repeat with the remaining pancakes and serve.