![['Close-up of fluffy green pancakes topped with smoked salmon and lemon wedges.', 'Side view of vibrant green pancakes garnished with dill and crème fraîche.', 'Juicy super green pancakes with a layer of smoked salmon and zesty lemon.', 'Delicious green pancakes served with fresh dill and lemon slices alongside smoked salmon.']](https://simpleflavoria.com/wp-content/uploads/2026/06/super-green-pancakes_1_U1.webp)
Super green pancakes with smoked salmon
Delight in these vibrant green pancakes topped with smoked salmon and fresh lemon, perfect for a luxurious breakfast or brunch.
Ingredients
Main ingredients
- 100 g baby spinach
- 30 g unsalted butter (plus 30g for frying)
- 175 g crème fraîche
- 1 piece lemon (zest and wedges)
- 20 g dill (fronds picked)
- 3 medium eggs
- 200 ml whole milk
- 200 g self-raising flour
- 1 tsp baking powder
- 1 tsp fine salt
- 200 g smoked salmon (roughly torn (e.g., Mowi slices))
Instructions
- Blend spinach, eggs, milk, and lemon zest until smooth.
- Mix in flour, baking powder, salt, and crème fraîche to form a batter.
- Heat 30g of butter in a pan and fry small pancakes until golden on both sides.
- Serve pancakes topped with smoked salmon, dill, and lemon wedges.
Notes
For extra flavor, add a squeeze of lemon juice just before serving.