Creamy smoked haddock and prawn pancakes

Creamy smoked haddock and prawn pancakes
  • Serves icon Makes 6 pancakes
  • Time icon around 4-5 minutes per pancake

These quick and easy savoury seafood pancakes have a creamy haddock and prawn filling. They’re great for dinner – especially on Pancake Day.

Pancakes are the perfect foil for all things savoury: we love ours topped with smoked salmon and dill sauce.

 

Nutrition: per serving

Calories
267kcals
Fat
15.2g (8.9g saturated)
Protein
19.5g
Carbohydrates
13.5g (3g sugars)
Fibre
0.6g
Salt
1.9g
Calories
267kcals
Fat
15.2g (8.9g saturated)
Protein
19.5g
Carbohydrates
13.5g (3g sugars)
Fibre
0.6g
Salt
1.9g

Ingredients

For the pancakes

  • 125g plain flour
  • 1 medium egg, beaten
  • 275ml-300ml semi-skimmed milk
  • Vegetable or sunflower oil, for frying

For the filling

  • 25g unsalted butter
  • 30g plain flour
  • 200ml whole milk
  • splash of double cream
  • 300g smoked haddock fillet
  • a knob of butter
  • 200g cooked peeled prawns
  • squeeze of lemon juice
  • dollop of Dijon mustard
  • handful of chopped fresh dill

Method

  1. Make the basic pancake recipe. Set six pancakes aside and keep warm.
  2. Melt the butter in a pan, then stir in the plain flour and cook for 2 minutes. Gradually pour in the milk, stirring continuously, until it forms a thick sauce. Season, then add a splash of double cream and set aside.
  3. Put the haddock, skin-side down, in a pan with a knob of butter and cook over a medium heat for 3 minutes. Turn and cook for 1 minute, then remove. Flake the fish with a fork, then fold into the sauce with the prawns, lemon juice, dijon mustard and fresh dill. Spoon into 6 pancakes, then roll up and serve.

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