Eggs and flour at the ready as Pancake Day (25 February) is only around the corner. And although we’ve said it before, we’ll say it again: Pancake Day doesn’t just have to be about a squirt of lemon and a sprinkle of sugar, or chopped bananas and syrup. No, Pancake Day is just another excuse to widen your smoked salmon pancake recipe repertoire and discover some delicious savoury pancake recipes.

 

So, in our bid to give sugary pancakes the elbow and savoury pancakes the credit they deserve, here are our two favourite Scottish smoked salmon pancake recipes for 2020.

 

1. Pancakes with smoked salmon and shrimp

 

Serves 4

 

For the pancakes:

 

• 125g plain flour
• 1 x teaspoon of cream of tartar
• ½ x teaspoon of bicarbonate of soda
• 1 x egg
• 115ml milk
• ½ x teaspoon of butter

 

For the topping:

 

• 200g John Ross smoked salmon (separated into 15 – 20 slices)
• 100g Saint Agur cheese
• 1 baby gem lettuce
• 1 x lemon cut into four quarters
• 25g brown shrimp
• Red onion jam

 

Method

 

Beat the egg in a cup and then sift the flour, cream of tartar and bicarbonate of soda into a bowl. Combine the two until the batter becomes thick and creamy – but not too thick. Use the milk to thin. Mix well.

 

Grab a pan and heat with a splash of oil. When hot, drop four spoonfuls of the mixture onto the pan. You’ll know when to flip the pancakes, as bubbles will form. When cooked, place each of the four pancakes on separate plates.

 

First, add the smoked salmon, making sure that each pancake is covered in a generous helping. Rest a leaf of the baby gem lettuce on top of each before sharing the Saint Agur amongst each lettuce, adding a little red onion jam and brown shrimp. Sprinkle with cracked black pepper and serve with the lemon wedge.

 

2. Smoked salmon pancakes with spinach and herbs

 

We first came across this one on the website of one of our customers – Waitrose. It sounded so good that we had to share it. However, as always, we’ve tried to give it a John Ross twist.

 

Serves 4

 

Ingredients

• 100g plain flour
• 300ml milk
• 2 x medium eggs
• 50g butter
• 50g spinach
• Handful of freshly chopped herbs including coriander, basil and parsley
• 200g John Ross Traditional Smoked Salmon
• 125g soft cheese
• Spoonful of chopped chives (to serve)

 

Method

 

In a food processer, blitz together the pancake batter ingredients, spinach and herbs.

Heat a large frying pan and pour in the batter. Flip and cook the other side. Place on a plate when cooked and repeat, with three new plates.

 

When cooked, spread the cream cheese on each pancake and place the smoked salmon on top. Sprinkle each one with chopped chives and roll, before cutting each pancake into ‘sushi slices’ and serving with cracked black pepper and a wedge of lemon.

 

Share your favourite pancake recipes with us via our Facebook page and Instagram – and have a very tasty Pancake Day from everyone at John Ross.