Buttermilk pancakes with spinach and roasted salmon
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
This brunch will delight any mum on Mothering Sunday, especially if served in bed!
Ingredients
For the pancakes
- 150g/5½oz plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 free-range egg
- 250ml/9fl oz buttermilk
- 30g/1oz unsalted butter, melted
- 75g/2½oz clarified butter or ghee, for frying
For the salmon, egg and spinach
For the miso butter
- 85g/3oz unsalted butter, softened
- 50g/1¾oz white miso paste
- 4 spring onions, trimmed and very finely chopped
Method
To make the pancakes, mix the dry ingredients in a large bowl.
Add the egg, buttermilk and melted butter and whisk to make a batter. Leave to stand for 10 minutes.
Heat the clarified butter in a non-stick frying pan on a medium heat and add a ladle of the batter. Fry for 2–3 minutes on each side until golden.
Repeat with the remaining batter, making 8 pancakes in total. Keep them warm, covered in tin foil, until ready to serve.
To make the salmon, egg and spinach, preheat the oven to 220C/200C Fan/Gas 7.
Heat 2 tablespoons of the oil in a large flameproof frying pan on a medium-high heat and add the salmon fillets skin-side down. Cook for a minute or so until the skin is starting to crisp, then transfer to the oven and cook for 8–10 minutes, or until cooked through.
Heat 2 tablespoons of the oil in a frying pan and fry the spinach until wilted, remove from the pan and set aside.
Wipe out the pan, add the remaining oil and fry the eggs until crispy.
To make the miso butter, mix all of the ingredients together in a small bowl.
Serve the pancakes with the miso butter, salmon, spinach and fried egg.
