Smoked salmon and scrambled egg pancakes

Smoked salmon and scrambled egg pancakes
  • Serves: 4
  • Prep: 15 mins
  • Cook: 20 mins

Smoked salmon and scrambled egg pancakes


  • 75g/3oz plain flour
  • pinch of salt
  • 2 large British Lion eggs
  • 150ml/1/4pt milk
  • a little oil for frying
  • For the filling:
  • 6 large British Lion eggs
  • 45ml/3tbsp milk
  • salt and freshly ground black pepper
  • 100g/4oz smoked salmon slices
  • a little chopped fresh dill


  1. Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all the ingredients together in a food processor and blend until smooth. Pour the batter into a jug. It should be the consistency of single cream, add a little water if it seems too thick. The batter can be made in advance and chilled for up to 8 hours before use.
  2. Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula, or if you are feeling brave, flip the pancake!
  3. Cook for a further 1-2 mins or until the other side is golden. Transfer to a plate and interleave with greaseproof paper, and keep warm in the oven. Use the batter and a little more oil to make a further 7-8 pancakes in the same way (depending upon thickness).
  4. Crack the eggs into a large jug add the milk and seasoning, then beat well with a wire whisk until the egg mixture is just smooth. Melt the butter in a non-stick pan, add the egg and cook over a low heat, stirring with a wooden spoon until the eggs have scrambled - 2-3 mins depending how you like them. Remove from the heat.
  5. Divide the eggs between four pancakes, top with the smoked salmon. Fold over and scatter over some snipped fresh dill. Serve straight away.
  6. Interleave the remaining pancakes with non-stick paper and once cold, store in the fridge. They can then be reheated in the microwave on High for 1½ -2 mins depending on the wattage of your microwave.

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3.3 / 5 rating (7 votes)