Salmon pancake recipe

In this salmon pancake recipe we will first make ordinary pancakes (thin ones - crepes, not the thick American style pancakes) and then fill them with smoked salmon. This is a really cool recipe that turns pancakes from a dessert or breakfast into a full meal. So if you like pancakes and if you like salmon - give this recipe a try!

For this salmon pancake recipe we will need:
For pancakes:
250g plain flour
3 eggs
500ml milk
some butter

For salmon filling:
200g smoked salmon
200g curd
2 tbsp sour cream
grated lemon zest

Now let's get to work!

Salmon filling
First we will make the filling so it will be ready when the pancakes are baked. We want to fill them as soon as they are baked so they are still nice and warm.
1. Take a small bowl and mix in curd and sour cream.
2. Chop some chives and add them to the mixture.
3. Add lemon, salt and pepper and mix some more.

Just use your own taste to decide how much chives, lemon and salt&pepper you want to use.

As for smoked salmon - buy the thinly sliced one so you don't have to slice it yourself. If it is in thin slices then it is ready. Now let's make some pancakes.

1. Take a large bowl throw in the eggs. Beat them quickly, just to get a fairly even mixture. Then add flour, a pinch of salt, milk and 1/2 tsp butter.

2. Mix until you get a nice even mixture with no lumps. You can also add 3/4 of the milk before you mix the batter and then add the rest after the batter is mixed. This might be easier. Leave the batter for a few minutes.

3. Take a non-stick pan (what kind of pan should you use for pancakes?) and put it on high heat. Add a drop of butter on the pan to grease it. Do this every 2-3 pancakes, even if your pan is really god. This gives the pancakes a bit different texture.

4. Pour about 1/2 cup of pancake batter into the pan (this also depends on the size of the pan) and spread it evenly all over the pan so you get an even thin!! pancake. Spreading the batter for making thin pancakes takes some practice, but even if you are not the best at it pancakes will turn out fine... don't worry.

Salmon pancakes
1. Now take the just-baked-still-warm pancake and spread some crud mixture over the pancake.

2. Add one thin slice of salmon.

3. Roll the pancake and close it with a toothpick.

Eat them while they are still warm, and then let me know how do you like this salmon pancake recipe.

Comments (0) 03.03.2010. 06:20

Spring Onion Pancake Recipe

Spring onion pancakes are one of the several types of Chinese pancakes that have been part of Chinese cuisine for centuries. These days, plain Chinese pancakes and the spring onion pancakes are often served as an accompaniment to tasty Chinese dishes like moo shu pork and Peking duck. They make a great wrap for these and other Chinese food or a good meal by themselves.

Like most Chinese-style pancakes, the spring onion pancake recipe makes a dough rather than a batter like traditional American pancakes. This spring onion pancake recipe is easy and fun to make. Maybe one more note before we go to the ingredients - even though this recipe is a version of Chinese pancakes we have put it under vegetable and salty recipes.

Spring Onion Pancake Recipe Ingredients

2-1/2 cups of all-purpose flour*
1 cup boiling water
2-3 spring onions**
¼ cup cooking oil

*Some recipes use 1-3/4 cup all-purpose flour and ¾ cup of self-rising flour. If you choose to go this route, you can merely add about a teaspoon of baking powder. That is the only difference between all-purpose and self-rising flour.

**Spring onions are merely green onions.


1. Sift the flour into a large bowl and slowly mix in the boiling water until well blended.

2. Knead the dough in the bowl until all of the flour has been absorbed. The dough should not be sticky.

3. Use damp paper towels to cover the dough and let it sit for an hour.

4. While the dough is sitting, chop the onions finely and prepare and flour a surface for rolling the dough. Also rub some flour on the rolling pin.

5. Tear the dough into three pieces and knead each piece again.

6. Roll each of the three sections into a ¼-inch circle.

7. Sprinkle a little salt onto each circle and press it into the dough with the rolling pin.

8. Brush oil onto the top of each circle and then sprinkle on the onions.

9. Layer the pancakes, one on top of the other, and roll this up into a cylinder.

10. Cut the cylinder into eight separate pieces and use your hand to flatten each piece.

11. Roll each of these pieces out again to ¼ inch.

12. Heat a frying pan and brush it with a small amount of oil.

13. Cook each pancake until they are golden brown on both sides.

These are great for lunch and dinner rolled up and dunked in soy sauce. You can also make a special dipping sauce of 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and a drop or two of sesame oil.


You can form the pancakes differently than explained above by first rolling eight individual circles rather than three. Brush each one with oil and sprinkle on some onions as before and then roll each of them into a cylinder. Pinch the ends closed so the onions won’t drop out when you do the next step.

Take each cylinder and roll them up on themselves along their length to form a coil or wheel shape.

Lay each "wheel" down flat and roll them out again to ¼ inch. Then fry each spring onion pancake as before.

Comments (1) 23.02.2010. 02:17

Ham and Cheese Pancake Recipe

Pancakes in some form or another have been a part of man’s diet since prehistoric days. As time passed, the ingredients and cooking tools have changed until pancakes have evolved into what we know them as today. Many countries and regions have their own version of the pancake. There is our version here in America that can be plain our mixed with fruit or flavored like gingerbread, to the savory potato pancakes of Germany, boxty from Ireland, and thin crepes from France.

At what point ham and cheese pancakes came along is anybody’s guess. Whoever came up with the first ham and cheese pancake recipe was a genius. What better way to combine typical breakfast fare with another breakfast side dish and make it irresistible?

The following ham and cheese pancake recipe is pretty standard and pretty easy. All you have to do is stir some ingredients together and cook them as you would any other pancakes.

Ham and cheese pancake recipe ingredients

1 tablespoon of chopped fresh dill*
1 cup of whole milk
1/8 teaspoon of cayenne pepper
½ cup of grated cheese like Gruyere, Swiss, or Cheddar
½ cup of chopped ham
1 egg
1 cup of dry prepared pancake mix
1 teaspoon of salt
1 tablespoon of vegetable oil

*If you are making your pancakes on the spur of the moment, you probably don’t have fresh dill on hand. One teaspoon of dried dill can be used instead.

1. Mix together the dry pancake mix, salt, ham, and cayenne pepper in a bowl.

2. In another bowl, put in the cheese, milk, oil, egg, and dill. Whisk this mixture till it is well combined.

3. Pour the wet mixture into the dry mixture and stir long enough to mix them well.

4. Let the batter “rest” for about five minutes.

5. Coat a nonstick skillet or griddle with butter or cooking spray and heat it over medium-high heat.

6. Pour 1/3 cup of batter onto the griddle for each pancake.

7. When you see the edges start to look golden and bubbles come to the surface of the pancake it is time to flip them.

8. Cook them until the other side is golden. You can peek at the underside to see if they are done by lifting an edge with the spatula.

Ham and cheese pancake recipe variations
The ingredients in a ham and cheese pancake recipe don’t change dramatically from one recipe to another. They are hard to improve upon, but here are a couple of suggestions.

1. Switch the whole milk for low fat milk to make your pancakes a little healthier. If that is your goal, use the Gruyere or Swiss cheese instead of Cheddar. They both have less fat than Cheddar cheese does.

2. Some recipes call for one full cup of ham. You can be your own judge.

Comments (0) 10.02.2010. 10:54

Potato Pancakes Recipe

If you grew up in a German or Polish family, you may have fond memories of your mother or grandmother’s potato pancakes. Most people think of them as a German dish served with applesauce, but there are a number of European countries besides Germany and Poland where the potato pancake is a staple. Austrians, Yiddish, Russians, and Irish alike enjoy their own take on the potato pancake recipe. In Germany and Austria they tend to be a cold weather dish, and that tradition has crept into this country, too.

Everyone who makes potato pancakes has their own version, but each traditional potato pancakes recipe are pretty much alike. This recipe came from my Polish grandmother, although she never really officially wrote down her ingredients and instructions. I watched her and then experimented with my own till I got it right. Most potato pancakes recipes are simple. The only trick to any potato pancakes recipe is making sure you get the oil hot enough to cook them just right.

Potato pancakes recipe ingredients:

4 large potatoes
1 yellow onion
1 beaten egg
1 teaspoon of salt
2-4 tablespoons of flour
black pepper to taste
approximately 2 cups of vegetable oil*

*This measurement is “approximate” because you need whatever amount of oil that will be ¼-inch deep in the pan that you use.

1. Grate the potatoes and the onions as finely as you can. If you a food processor, use the grating attachment. This will save you a lot of elbow grease. When you are done, squeeze as much water out of the grated potatoes as you can. This will keep your batter from being too wet.

2. Stir in the egg and the salt and pepper. Add flour until the batter is thick.

3. Warm up the oil in the pan over high heat until it is nice and hot. The hotter the oil, the less greasy your pancakes will be. I usually test the oil by dropping in a bit of batter to see how quickly it cooks.

4. Drop two or three ¼-cup sized mounds of batter into the pan and flatten them with a spatula until they are about ½ inch thick. Turn the heat down to medium-high and cook the pancakes till they are golden brown on the bottom. Then flip them and cook the other side. When they are done, put them on a plate covered with a paper towel so they can drain and place them in a 200-degree oven until all of the pancakes are cooked.


Here are some variations on this easy potato pancakes recipe you might want to try.

1. Try sautéing the onions first and then combining them with the grated potatoes. You can even add a minced garlic clove while cooking the onions for a little different taste. If you cook your onions, add the salt and pepper to the onion mixture in the pan.

2. For cheese lovers, use this same recipe and add a cup of finely grated Parmesan cheese.

3. Some people put ¼ teaspoon of baking powder in their potato pancake batter so that they rise a little bit as you fry them.

Comments (1) 31.01.2010. 10:54

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