Brussels sprouts pancakes with smoked salmon
- November 2020
- Serves 4
- Hands-on time 20 min
We’ve taken a classic brunch dish and have seriously upped the game with these Brussels sprouts pancakes. They’re perfect for a midweek meal or using up any leftover sprouts.
If you’re not a fan of smoked salmon, you could top them with leftover gammon instead.
- Dairy-free recipes
- 24.6g (10.3g saturated)
- 23.3g (4.9g sugars)
- 3 medium free-range eggs
- 150ml whole milk
- 90g plain flour
- 1 tsp baking powder
- ¼ tsp aleppo pepper or smoked paprika
- 300g brussels sprouts, shredded
- Grated zest and juice ½ lemon, plus wedges to serve
- Sunflower oil for frying
- 6 tbsp crème fraîche (use half fat if you prefer)
- 2 tsp dijon mustard
- Small handful finely chopped fresh dill, plus extra to serve
- 8 thin slices smoked salmon
- In a mixing bowl, whisk the eggs with the milk, flour, baking powder and aleppo pepper/paprika, then stir in the sprouts and lemon zest.
- Heat a large frying pan over a medium heat with a splash of oil.Working in batches, spoon a small ladleful of mixture for each pancake into the pan. Fry for 2-3 minutes on each side until golden brown. Keep warm in a low oven while you cook the rest of the mix, adding more oil if necessary.
- Mix the crème fraîche, mustard, lemon juice and dill in a small bowl, then season to taste (see Tips). Serve the pancakes with the dill sauce and smoked salmon, extra dill and lemon wedges for squeezing.
The key to these pancakes lies in the seasoning, but if you’re trying to cut down on salt, use other spices such as cumin or caraway seeds to add flavour.
Make the pancakes up to an hour ahead of serving, then keep warm in a low oven.
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