Chard and dill breakfast pancakes
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The flavour of smoked salmon is pleasantly complimented by the chard and dill pancakes in this delightful dish. These savoury pancakes, paired with the Sunday papers and a cup of coffee, could be the start of a perfect day.
Preparation: 15 minutes
Cooking: 15 minutes
For the pancakes
110g self-raising flour
1 tsp baking powder
1 egg white
50g unsalted butter, melted
150ml full-fat milk
1 tbsp chopped dill
200g smoked salmon slices
4 tbsp crème fraîche
1 lemon, zest and juice
4 handfuls chopped chives
Remove the chard from the stem and cook in salted boiling water for 3 minutes. Drain the chard and revive in ice cold water for 5 minutes. Squeeze dry and thinly chop, ensuring the pieces can be easily folded into the pancake batter.
To make the pancakes, combine the flour, baking powder, whole egg, melted butter, half a tbsp of salt, dill and milk and whisk to form a smooth batter, and then add the finely chopped chard.
In a separate bowl beat the egg white to form medium peaks and then lightly fold in the batter.
Warm a little olive oil in a non-stick pan over a medium heat. Pour 2 tbsp of batter to make one pancake and flip once golden. Cook each pancake for 2 minutes on each side.
Serve the pancakes warm to complement the smoked salmon, along with crème fraiche, chives and the juice and zest of a lemon.
Recipe courtesy of www.greatbritishchefs.com