Savory Spring Onion Pancakes with Lemon Butter Gravlax
Indulge in these delicious Savory Spring Onion Pancakes topped with luscious gravlax and a zesty lemon butter sauce. Perfect for brunch, these light and fluffy pancakes are a wonderful way to celebrate spring flavors. The pancakes are infused with fresh spring onions, paired with nutrient-packed baby spinach, and complemented by the fresh taste of cucumber ribbons. This dish not only makes for a satisfying meal but also a beautiful presentation that's sure to impress your family and friends.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Eggs
2 (lightly beaten)
Milk
1 cup (whole or any preferred type)
Butter
40 g (melted and cooled)
Plain flour
125 g (sifted)
Baking powder
2.5 teaspoons (sifted with flour)
Salt
0.5 teaspoon (to taste)
Spring onions
50 g (sliced)
Baby English spinach
4 cups (washed and trimmed)
Gravlax
16 slices (thinly sliced)
Telegraph cucumber
1 (cut into ribbons using a vegetable peeler)
Lemon butter
125 g (prepared with unsalted butter)
Instructions
1
In a mixing bowl, whisk together eggs, milk, and melted butter until well combined and smooth.
2
In a separate bowl, sift together the flour, baking powder, and salt. Create a well in the center.
3
Gradually pour the egg mixture into the well, stirring continuously until smooth. Cover the mixture and let it rest for at least 2 hours or overnight in the fridge for improved texture.
4
Heat a non-stick frying pan over medium heat and ladle approximately 4 tablespoons of the batter into the pan. Sprinkle a tablespoon of sliced spring onions on top.
5
Cook until the pancake is golden brown on one side, then carefully flip it over and cook the other side until browned. Remove the pancake to a plate and keep warm while repeating the process for the remaining batter.
6
To prepare the lemon butter, juice two lemons and heat the juice in a small saucepan over medium heat. Gradually whisk in the unsalted butter in small pieces until fully melted and combined. Season with salt and freshly ground black pepper to taste.
7
To serve, place one pancake on each plate. Top with 1 cup of fresh baby spinach, 4 juicy slices of gravlax, and a generous pile of cucumber ribbons. Drizzle the lemon butter around the pancakes for added flavor and garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Spring Onion Pancakes with Lemon Butter Gravlax
What are the primary ingredients for the pancake batter?
The batter is made with eggs, milk, melted butter, plain flour, baking powder, and salt.
How long should the pancake batter rest before cooking?
The batter should rest for at least 2 hours or overnight in the fridge for improved texture.
What kind of butter is used for the lemon butter sauce?
The recipe specifies using unsalted butter for the lemon butter sauce.
How many lemons are required for the sauce?
You will need the juice of two lemons to prepare the lemon butter.
What is the best way to prepare the cucumber?
The cucumber should be cut into thin ribbons using a vegetable peeler.
How much batter should be used for each pancake?
Ladle approximately 4 tablespoons of batter into the frying pan for each pancake.
When do you add the spring onions to the pancakes?
Sprinkle a tablespoon of sliced spring onions on top of the batter once it is in the pan.
What type of spinach is suggested for this recipe?
Baby English spinach that has been washed and trimmed is recommended.
How many slices of gravlax are used in total?
The recipe calls for 16 thinly sliced pieces of gravlax.
What is the recommended serving size of spinach per plate?
Each plate should be topped with 1 cup of fresh baby spinach.
How much flour is needed?
The recipe requires 125 grams of sifted plain flour.
Can I use any type of milk for this recipe?
Yes, you can use whole milk or any preferred type of milk.
What is the purpose of sifting the flour and baking powder?
Sifting helps ensure the dry ingredients are well-combined and prevents lumps in the batter.
How should the eggs be prepared before adding to the batter?
The eggs should be lightly beaten before being whisked with the milk and butter.
What temperature should the pan be for cooking?
The non-stick frying pan should be heated over medium heat.
How do you know when to flip the pancake?
Flip the pancake once the bottom is golden brown.
What is the total amount of butter used for the lemon butter sauce?
125 grams of unsalted butter is used to make the lemon butter.
How many slices of gravlax go on each serving?
There are 4 juicy slices of gravlax per pancake serving.
Can the batter be prepared the night before?
Yes, resting the batter overnight in the fridge is encouraged for a better texture.
What gives the pancakes their fluffy texture?
The combination of baking powder and resting the batter ensures light and fluffy pancakes.
How is the lemon butter seasoned?
It is seasoned with salt and freshly ground black pepper to taste.
What should the pancakes look like when finished?
They should be golden brown on both sides.
Is the spinach cooked or raw?
The spinach is served fresh and raw as a topping for the pancakes.
How much salt is required for the batter?
Half a teaspoon of salt is added to the batter.
What type of cucumber is specified?
One telegraph cucumber is used to create the ribbons.
How much baking powder is used?
The recipe uses 2.5 teaspoons of baking powder.
Is the butter for the batter melted or solid?
The 40g of butter for the batter should be melted and cooled.
What is the final step before serving?
Drizzle the lemon butter around the pancakes for added flavor and garnish.
Is this recipe suitable for a brunch gathering?
Yes, it is described as a perfect brunch dish with a beautiful presentation.