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Chard and dill breakfast pancakes

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Cook:

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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

    INGREDIENTS:
    For the pancakes
    200g chard
    110g self-raising flour
    1 tsp baking powder
    1 egg
    1 egg white
    50g unsalted butter, melted
    salt
    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

    METHOD

    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

    Method
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