Herb & Pea Shoot Pancakes with Hot Smoked Salmon, Dill& Crème FraÎche

These savoury pancakes are delicious for breakfast, lunch or dinner. Everything can be made ahead of time so they’re perfect for entertaining.

Prep Time: 10 minutes

Cooking Time: 10 minutes

serves: 4

INGREDIENTS:

Pancakes:

• 1 cup plain flour

• 1 egg1 cup milk

• 2 cups baby spinach, packed

• 1 cup Aussie Sprouts Pea Shoots, long ends trimmed

• 1/2cup parsley, torn or roughly chopped

• 1/4teaspoon salt

• 2 teaspoons butter

• Filling150g crème fraiche

• 100g cream cheese

• 1 tablespoon dill, chopped

• 1 tablespoon chives, chopped

• 1 teaspoon lemon rind

• 1 teaspoon lemon juice

• 150g hot smoked salmon, skin removed and broken into small chunks

• 1 tablespoon baby capers

To serve:

• 1/4cup dill, roughly chopped

• 1/4cup Aussie Sprouts Pea Shoots, long ends trimmed

• Lemon wedges

INSTRUCTIONS​:

1. Place all pancake ingredients except butter in a blender and blend until smooth.

2. Melt butter in a large frying pan over medium-low heat.

3. Pour in half cupfuls of pancake mixture and tilt pan around until mixture covers base. Cook for 1-2 minutes or until cooked through, then flip and cook for a further 30 seconds.

4. Repeat with remaining mixture until you have four pancakes.

5. To make filling, place crème fraiche and cream cheese in a medium bowl and whisk until smooth. Stir through dill, chives and lemon rind and juice.

6. To serve, spread each pancake with crème fraiche mixture, then top with hot smoked salmon, capers, extra dill and pea shoots. Fold in half and serve with lemon wedges.