• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Ingredient

  • 110g self-raising flour
  • 50g wholemeal flour
  • 12g sugar
  • 1/8 tsp salt
  • A dash of pepper
  • 1 egg, lightly beaten
  • 200ml milk
  • Extra virgin olive oil for frying
  • 150g smoked salmon slices
  • Cucumber slices
  • Vinaigrette (Whisk well together)
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp Balsamic vinegar
  • 1 tsp Dijon mustard


  1. Sift flour in a mixing bowl. Stir in salt, pepper and sugar. Make a well in the centre and add the beaten egg. Gradually stir in the milk to mix into a smooth batter.
  2. Cover with cling wrap and leave aside for 10-15 minutes to rest.
  3. Heat a non-stick pan and spray with a thin layer of olive oil. Lightly rotate the pan to spread the oil to coat the base evenly.
  4. Heat the pan again and pour in 2-3 tablespoons batter. Swirl the pan around evenly. Cook over medium heat for about half a minute or until golden brown. Flip over and cook the other side.
  5. Continue with remaining batter and stack the pancakes in a covered dish. Keep warm until ready to serve.
  6. To serve, stack 3 pieces of pancakes on a serving dish topped with folds of sliced smoked salmon and cucumber.
  7. Sprinkle with freshly cracked black pepper and drizzle over with vinaigrette.

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