Chard and dill breakfast pancakes

By Shaun Hill , February 20, 2014
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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.

Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes

For the pancakes
200g chard
110g self-raising flour
1 tsp baking powder
1 egg
1 egg white
50g unsalted butter, melted
150ml full-fat milk
1 tbsp chopped dill
olive oil
To serve:
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

Last updated: 3:45pm, February 20 2014