Pancakes with smoked salmon

Pancakes with smoked salmon

Pancakes with smoked salmon

The fluffy, American-style pancake is a breakfast classic, and with different toppings it turns into an excellent savory snack. This recipe adds thin slices of smoked salmon to the mix - truly delicious.

Serves 8
Cooking time: 30 minutes


For the pancakes
230 g plain flour, 2 tsp baking powder, zest of 1 lemon, 2 pinches salt, 6 eggs - separated, 280 g milk

Smoked salmon, dill, crème fraiche, lemon juice


  • Mix the flour, baking powder, lemon zest and salt in a blender.
  • Make a well in the centre, add the egg yolks, pour in the milk and blend for a smooth batter.
  • In a large bowl, whisk the egg whites using a hand mixer until they form soft peaks.
  • Gently pour the pancake batter into the bowl of whites, keeping in as much air as possible, until you have a light batter.
  • Heat a large frying pan and lightly grease with butter.
  • Drop small spoonful into the hot pan and cook until golden on each side, about 2 minutes.
  • Repeat with the rest of the mixture.
  • To serve on the pancakes, dollop some crème fraiche, top with smoked salmon, a sprig of dill and a squeeze of lemon juice.

Chef’s Technique

More fluff?
Whisking the egg whites seperately will create a fluffer pancake with a lighter taste

Wine Pairing

To pair with this classic luxury dish, a classic luxury wine seems perfectly appropriate: a Traditional Method Sparkling Wine. You might favour a Chardonnay based or Blanc de Blancs from Champagne in France, Franciacorta in Italy, United Kingdom or from a cooler climate in the New World such as Tasmania in Australia or Marlborough in New Zealand. The freshness and the effervescence of the wine would highlight the texture of the salmon while extracting some of its saltiness. To enjoy the complexity of the flavours, do not hesitate to serve it in a normal tulip shape glass, as opposed to a Flute or a coupe.

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knifes on cutting board

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  • Steamed buns