Spinach Pancakes with Smoked Salmon

The perfect brunch

45 Minutes

Serves 4

What you'll need…

  • 100g Spinach
  • Juice of 1/2 lemon
  • 6 Tablespoons sour cream (plus extra to serve)
  • Handful of chopped dill
  • 250ml Whole milk
  • 2 Eggs
  • 4 Tablespoons melted butter
  • 175g Plain flour
  • 1 Teaspoon baking powder
  • Olive oil
  • 150g Smoked salmon
  • Lemon wedges (to serve)
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The method


Mix together the sour cream, lemon juice and dill and season to your liking.


Boil the kettle and place the spinach into a colander. Once boiled, pour the water over the spinach, allow to cool and then squeeze out any excess water. Roughly chop.


Place the eggs, milk and butter in a bowl and mix well. Add the spinach and use a stick blender until you have a smooth purée. In a separate bowl, combine the flour, salt and baking powder. Slowly pour the wet mixture into the dry mixture and mix well to combine.


Heat a non stick frying pan over a medium heat with a little olive oil. Ladle a small amount of the mixture into the pan, when bubbles begin to form, flip the pancake and cook on the other side. Keep warm in a low oven, repeat for the rest of the mixture.


Finish by layering the pancakes with the sour cream, smoked salmon and some more dill. Enjoy!

Recipe from Olive

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