Brussels sprouts pancakes with smoked salmon
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.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 421kcals Calories
- 24.6g (10.3g saturated) Fat
- 24g Protein
- 23.3g (4.9g sugars) Carbs
- 5g Fibre
- 2.3g Salt
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