Pancakes with smoked salmon, cream cheese and honey-mustard sauce

Pancakes with smoked salmon, cream cheese and honey-mustard sauce

Simple, quick and tasty dinner! You can also eat them for breakfast or lunch, they can be served cold – you can pack them in your lunchbox and take them to work. They can also be refrigerated and then cut into pieces – prefect party snack.

All you need to do is make the pancakes, spread the cream cheese on top, lay slices of smoked salmon, lettuce leaves and dill, roll the pancakes up and serve with a simple honey-mustard sauce. Delicious!

We are eating these pancakes at least once a week and now you can too 🙂

Pancakes with smoked salmon, cream cheese and honey-mustard sauce

Pancakes with smoked salmon, cream cheese and honey-mustard sauce

 

Save Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Serves: 4 people

Ingredients

• * pancakes (makes 12 23-cm/9-inch pancakes):
• 200g / 7 oz all-purpose flour
• big pinch of salt
• small pinch of black pepper
• 1 teaspoon Herbes de Provence (or rosemary, basil, oregano and thyme)
• ½ teaspoon baking powder
• 4 large eggs
• 500 ml milk
• 1 tablespoon olive oil
• * cheese:
• 450g / 16 oz cream cheese with natural taste, or herbed
• 6 tablespoons milk, this varies based on how thick the cheese is
• 3-4 teaspoons Herbes de Provence, skip if you have herbed cheese
• salt and black pepper, to taste
• * sauce:
• 5 heaped teaspoons Dijon mustard, 55g
• 3 heaped teaspoons runny honey, 40g
• 3 teaspoons lemon juice, from ½ lemon
• dill, to taste
• salt and black pepper, to taste
• * additionally:
• 350g / 12 oz cold-smoked salmon
• 12 leaves lettuce
• several springs dill

Instructions

1. Prepare the batter for the pancakes: In a large bowl, mix flour, spices and baking powder together, then add eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.
2. Now prepare the sauce - combine all ingredients together.
3. Prepare the cheese - combine all ingredients in a bowl, add enough milk to make the cheese spreadable (you can season herbed cheese to taste).
4. Prepare the salmon, wash the lettuce and the dill.
5. Make the pancakes – for this recipe it's better to make a slightly thicker pancakes (not paper-thin ones like crepes). Heat a little amount of oil in a pancake pan (only for the first pancake) over high heat. Ladle a portion of the batter into the pan, just enough to cover the bottom, tilt the pan to spread the batter evenly arround it, cook until the edges of the pancake are crispy and browned, slide a spatula under the middle of the pancake, flip it over and cook briefly on the other side. Repeat with the remaining batter.
6. Spread the cheese over pancakes, top with the smoked salmon, lettuce leaves and dill. Roll up and serve with mustard-honey sauce.

3.5.3229

Last Updated on 7 October 2018