Pancakes with smoked salmon
- 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
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.
Serve three pancakes per person. Drape with the salmon, top with the horseradish cream and garnish with the snipped chives.
Nutrition Info (per serve)
Total fat 6.3g
–Saturated fat 1.6g
Dietary fibre 1.4g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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