Recipe: Savoury Seafood Pancakes
This year, why don't you swap those sweet pancake toppings for something a little different. This Seafood Pancake is ideal for the seafood lover and is packed full of goodness. We've made this recipe using salmon and king prawns, but you can add any of your favourites. Get all your fresh fish from Atlantic Treasures The Fish Stop:
- 115g Plain Flour
- 1 Egg
- 1 Cup Milk
- 1 tsp Butter (melted, plus extra for cooking)
- Salt, to taste
- 1 1/2 tbsp Plain Flour
- 1 1/2 tbsp Butter
- 1 Cup Milk
- 115g Salmon Fillet (cooked, skinless)
- 115g King Prawns (cooked)
- 115g White Mushrooms
- 1 tbsp Dill
- Salt and Pepper
- 2 tbsp Grated Cheddar Cheese
- To make the pancakes, sieve the flour into a large baking bowl and add the salt.
- Make a well in the centre of the flour. Add the eggs and beat until it is a smooth batter.
- Add half the milk and the melted butter and beat well. Add the remaining milk and stir. Let the batter to rest for 15 minutes.
- Lightly grease a frying pan with melted butter, add a ladle of batter to coat the base of the pan evenly and thinly. Cook until set and lightly golden. Flip over and cook on the other side for approximately 30 seconds.
- Remove the pancake from the pan, place on a sheet of kitchen paper and keep warm. Repeat the process until all the batter is used up.
- Place the flour and butter into a large saucepan. Over low heat stir the butter and flour until the butter melts and the flour is incorporated. Add a pinch of salt and pepper and continue stirring for 2 minutes.
- Turn the heat up to medium, add the milk in one go, and whisk until a smooth sauce is formed. Continue stirring until the sauce is thickened and glossy (about 5 minutes). If the sauce is thick, add a little more milk. The sauce should be thick but still runny. Remove from the heat.
- Break the salmon fillet into large flakes and carefully stir into the sauce, followed by the prawns or shrimp, sliced mushrooms, and dill. Return to low heat and keep warm.
- Place a pancake onto the worktop, put a quarter of the seafood sauce mixture into the centre of the pancake, and spread in a long line. Roll the pancake into a thick sausage shape. Place the pancake into an ovenproof baking dish. Repeat with the remaining three pancakes.
- Sprinkle the cheese over the pancakes and bake in the preheated oven 180 ℃ for 20 minutes or until the cheese is melted but not browned. Serve immediately. Enjoy!
We recommend buying your fish from a reputable source such as Atlantic Treasures Fish Stop. Shop online or call into Ronan in store.