Creamy smoked haddock and prawn pancakes
- February 2013
- Makes 6 pancakes
- 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.
- 15.2g (8.9g saturated)
- 13.5g (3g sugars)
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
- Make the basic pancake recipe. Set six pancakes aside and keep warm.
- 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.
- 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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