Smoked salmon pancakes make a 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. These European-style pancakes are packed with flavor!
This dish consists of:
- savory pancakes
- smoked salmon
- herbed cream cheese
- lettuce leaves
- 3-ingredient honey mustard sauce
HOW TO SERVE SMOKED SALMON PANCAKES:
- I made European-style pancakes, sometimes called British pancakes or German pancakes, but you could also make smaller, American pancakes (savory) and serve them with herbed cream cheese and smoked salmon on top.
- We usually eat them for lunch/dinner, but you can also serve them for breakfast.
- They taste good also cold, so you can pack them in your lunchbox and take them with you to work.
- You could serve it as a party snack – roll up the pancakes tightly, then cut into slices and stick on a toothpick.
For more savory pancakes, check out these sun-dried tomato and Parmesan cheese pancakes or these cheesy vegetable crepes.
HOW TO MAKE SAVORY PANCAKES:
- Prepare the pancake batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.
- Cook the pancakes: for this recipe, it’s better to make slightly thicker pancakes (not paper-thin pancakes like the French 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 around 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.
SMOKED SALMON PANCAKES – step by step:
- Make the herbed cream cheese: combine all ingredients in a bowl, add enough milk to make the cheese spreadable (you can also season herbed cheese to taste).
- Spread the herbed cream cheese over the pancakes.
- Top with the smoked salmon, lettuce leaves and optionally some dill sprigs.
- Make the honey-mustard sauce: in a medium bowl, whisk all the ingredients together (honey, mustard, lemon juice), season with salt and pepper to taste.
- Roll the pancakes up and serve with mustard-honey sauce.
HOW TO MAKE 3-ingredient HONEY-MUSTARD SAUCE:
- You only need 3 ingredients to make this sauce: mustard, honey, and lemon juice. You just need to whisk them together and season with salt and pepper.
- What kind of mustard is best: I used honey mustard so this sauce is rather on the sweet side with a hint of savory. If you want more savory sauce you can use Dijon mustard instead of honey mustard or reduce the honey amount or just swap the half of honey mustard amount for Dijon mustard.
- You can keep this sauce in the fridge for 2-3 days. Make sure to whisk it thoroughly before using it.
Smoked salmon pancakes with cream cheese and honey-mustard sauce
The recipe makes about 12 23-cm/9-inch pancakes
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Servings 4 servings
Calories 824kcal
Ingredients
savory pancakes:
- 1 ⅔ cup all-purpose flour 7 oz/200g, spoon and leveled
- 4 large eggs
- 2 cups milk 480 ml
- 1 teaspoon Herbes de Provence French or Italian seasoning (or rosemary, basil, oregano, and thyme)
- ½ teaspoon baking powder
- 1 tablespoon olive oil
- big pinch of salt
- small pinch of black pepper
herbed cream cheese:
- 16 oz cream cheese natural or herbed, 450g
- 6 tablespoons milk enough to thin out the cheese
- 3-4 teaspoons Herbes de Provence skip if you’re using herbed cream cheese
- salt and black pepper to taste
honey-mustard sauce:
- 3.5 tablespoons honey mustard 2 oz/60g, or Dijon mustard (see notes)
- 2 tablespoons runny honey 1.5 oz/40g
- 1.5 tablespoons lemon juice
- salt and black pepper to taste
additionally:
- 12 oz cold-smoked salmon 350g
- 12 leaves lettuce
- several sprigs dill
Instructions
- Prepare the pancake batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.
- Make the honey mustard sauce: In a medium bowl, whisk all the ingredients together, season with salt and pepper to taste. Set aside.
- Make the herbed cream cheese: combine all ingredients in a bowl, add enough milk to make the cheese spreadable (you can also season herbed cheese to taste).
- Wash the lettuce and dry the leaves.
- Cook the pancakes: for this recipe, it's better to make slightly thicker pancakes (not paper-thin pancakes like the French 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 around 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.
- Assemble: Spread the herbed cream cheese over the pancakes, top with the smoked salmon, lettuce leaves and dill. Roll up and serve with mustard-honey sauce.
- Enjoy!
Notes
- Calories count = 1 serving (1/4 of the recipe), this is only an estimate.
- Honey mustard sauce: I used honey mustard so this sauce is rather on the sweet side with a hint of savory. If you want more savory sauce you can use Dijon mustard instead of honey mustard or reduce the honey amount.
- These pancakes are best made fresh, although the pancake batter will keep in the fridge for a day.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!
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