Recipes
Savoury pancake
Creamy smoked haddock and prawn pancakes

Creamy smoked haddock and prawn pancakes

Name: Creamy smoked haddock and prawn pancakes
Yield: Makes 6 pancakes
Cuisine: British recipes
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

Easy
February 2013

Easy
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.

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

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

Save recipe

Save

Save recipe Print

Rate

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

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.