

Pancakes with smoked salmon
Ingredients
- 2 medium eggs, separated
- ¾ cup skim milk
- 1 cup self-raising flour
- sunflower oil spray
- ½ cup low-fat crème fraîche
- 3 tablespoons creamed horseradish
- squeeze of lemon juice
- 250g smoked salmon, torn
- small bunch fresh chives, snipped, to garnish
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Instructions
1 Whisk the egg whites until they’re thick and hold soft peaks.
2 In a separate bowl, mix the milk with 2 tablespoons water and whisk together with the flour and egg yolks until smooth. Gently whisk in the egg whites.
3 Heat a 20cm frying pan over a medium heat, spray with a little sunflower spray and add batter to the pan in 2tbsp dollops – you should be able to fit three pancakes into the pan at a time, spacing them a few centimetres apart. Cook for 1–1½ min, until the surface is bubbly and the underside is golden. Turn over and cook for up to 1 further min, until golden. Transfer to a plate, cover with a thick tea towel to keep warm, then repeat with the remaining mixture, to make 18 pancakes.
4 Combine the crème fraîche, horseradish and lemon juice in a small bowl.
Serving suggestion
Serve three pancakes per person. Drape with the salmon, top with the horseradish cream and garnish with the snipped chives.
Nutrition Info (per serve)
-
Calories 217cal
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Kilojoules 908kJ
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Protein 17.9g
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Total fat 6.3g
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–Saturated fat 1.6g
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Carbohydrates 23.6g
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–Sugars 4.5g
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Dietary fibre 1.4g
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Sodium 985mg
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Calcium 172mg
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Iron 1.3mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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