If you need a dish for a special brunch or lunch, try your hand at seafood-filled pancakes—the recipe isn't as complicated as they might seem. This particular recipe calls for flaked salmon and king prawns or jumbo shrimp, but you can use any type of seafood, such as crab, scallops, or calamari. Serve the pancakes with a green salad or another type of green vegetable, such as sauteed asparagus, as well as a nice loaf of sourdough bread. To make the pancakes look extra-special, garnish them with green herbs, such as chopped dill or parsley.
- For the Pancakes:
- 4 ounces all-purpose flour
- 1 egg
- 1 cup milk
- 1 teaspoon butter, melted, plus extra for cooking
- Salt, to taste
- For the Filling:
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons butter
- 1 cup milk
- 4 ounces salmon fillet, cooked, skinless
- 4 ounces King prawns or large shrimp, cooked
- 4 ounces white mushrooms, cleaned, sliced
- 1 tablespoon dill, finely chopped
- Salt and pepper, to taste
- 2 tablespoons grated cheddar cheese
Note: while there are multiple steps to this recipe, this shrimp- and salmon-filled dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pancakes
To make the pancakes, sieve the flour into a large baking bowl and add the salt.
Make a well in the center of the flour. Add the eggs and beat until the batter is smooth and free from lumps.
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 9-inch pancake or frying pan with a melted butter, heat until very hot, and add a ladle of batter to evenly and thinly coat the base of the pan. 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.
Make the Filling
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 center of the pancake, and spread in a long line from one end to the other. Fold the opposite edge of the pancake over the filling, and then 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 for 20 minutes or until the cheese is melted but not browned. Serve immediately.