Asparagus pancakes with smoked salmon

Asparagus pancakes with smoked salmon

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(3 ratings)

Prep: 15 mins Cook: 25 mins - 35 mins



Make the most of the asparagus season with this versatile brunch, or treat yourself to a salmon supper

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal468
  • fat24g
  • saturates12g
  • carbs40g
  • sugars7g
  • fibre5g
  • protein21g
  • salt3g
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  • 100g buckwheat flour
  • 100g plain flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 284ml pot buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 18 asparagus spears, halved to make 36 shorter spears
  • 140g smoked salmon
  • 150ml pot soured cream
  • a few lemon wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat oven to 120C/100C fan/gas 1/2. Mix the flours, bicarbonate of soda and 1/2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.

  2. Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning, for 3-4 mins until almost tender.

  3. Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface – about 2-3 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes. 

  4. Pile 3 pancakes on each plate and add a pile of smoked salmon. Serve with some soured cream, a good grinding of black pepper, and lemon wedges for squeezing over.

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