Creamy smoked haddock and prawn pancakes

  • Portion size: Makes 6 pancakes
  • around 4-5 minutes per pancake
  • Difficulty: easy

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.

 

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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
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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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Nutrition

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