![['Close-up of green pancakes topped with smoked salmon and garnished with dill.', 'Side view of vibrant green pancakes served with luscious smoked salmon and lemon wedges.', 'Juicy green pancakes piled high with flaky smoked salmon and a dollop of crème fraîche.', 'Fluffy green pancakes elegantly arranged with fresh dill and lemon alongside smoked salmon.']](https://simpleflavoria.com/wp-content/uploads/2026/07/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)
Instructions
- Blend spinach, eggs, milk, and dill until smooth.
- Mix in flour, baking powder, and salt to form a batter.
- Heat 30g of butter in a pan and cook pancakes until golden on both sides.
- Serve pancakes topped with crème fraîche, smoked salmon, lemon zest, and wedges.
Notes
For extra flavor, add a squeeze of lemon juice over the smoked salmon before serving.