Chard and dill breakfast pancakes
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