CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian


  • 3 eggs

  • 1/2 cup full fat milk

  • 2 spring onions/scallions finely sliced

  • 2 tablespoons olive oil

  • 3/4 cup smash/potato flakes

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon lemon juice

  • About 10 ounces (300g) smoked salmon

  • Small bunch dill or packet


  1. In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.

  2. Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.

  3. Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.

  4. Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.

  5. Once you have made the pancakes, and they've cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.

  6. Decorate each salmon topped pancake with a tiny feather of dill.