Spinach pancakes with smoked salmon
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- 80g Asda Mild Baby Spinach
- 200ml semi-skimmed milk
- 2 eggs
- 3tsp rapeseed oil
- 10g dill
- 1 lemon
- 175g self-raising flour
- 150ml Asda 50% Less Fat Crème Fraîche
- 120g Extra Special Gin, Juniper & Lemon Smoked Salmon
Put the spinach and milk in a blender, with the eggs and 2tsp rapeseed oil. Chop the dill and add ½ to the blender and reserve the rest. Process on high until smooth.
Take 1 lemon, cut ½ into wedges, to serve, and juice the other ½. Add the juice to the blender with the flour, season with pepper and blend until smooth. Set aside for 10 mins.
Heat a nonstick frying pan on a low-medium heat; brush with 1tsp rapeseed oil. Working in batches, add ladles of batter to the pan and cook for 1-2 mins on each side to make 8 pancakes. Keep warm
To serve, divide the pancakes between 4 plates and top with crème fraîche and smoked salmon. Sprinkle with the reserved dill and black pepper; serve with the lemon wedges.