John Myers
Pancakes with Salmon and Spinach
The perfect pancakes with salmon and spinach recipe with a picture and simple step-by-step instructions.
- 3 tbsp Butter
- 250 gr Flour
- 1 packet Baking powder
- 1 Pinch of salt
- 0,5 l Milk
- 4 Eggs
- 3 Spring onions
- 125 ml Vegetable broth
- 250 gr Frozen spinach leaves
- 500 gr Salmon fillet
- 150 gr Sheep cheese
- Nutmeg
- For the pancake batter: melt the butter in a saucepan. Mix the flour, baking powder, salt and milk together. Now stir in the eggs and butter and fry 4 pancakes in oil.
- Peel the onion and fry in oil. Pour in the vegetable stock and thaw the frozen spinach. Cut the salmon into 2 cm pieces and add to the spinach just before the end. Season with pepper and nutmeg.
- Fill the pancakes evenly with the salmon and spinach mixture and top with crumbled feta. Now fold up (fix if necessary) and bake at 180 degrees in the preheated oven at 180 degrees on the lower rail for 20 minutes.
Facebook Comments