Follow these steps for perfect results
eggs
milk
butter
melted, cooled
flour
plain
baking powder
salt
spring onions
sliced
baby english spinach
gravlax
cucumber
cut into ribbons
lemon butter
Whisk together eggs, milk, and melted butter in a bowl.
Sift flour, baking powder, and salt into a separate bowl.
Make a well in the center of the dry ingredients, gradually add the egg mixture, and beat until smooth.
Let the batter rest for 2 hours (or overnight).
Heat a non-stick frying pan over medium heat.
Ladle 4 tablespoons of batter into the hot pan.
Sprinkle 1 tablespoon of sliced spring onions over the pancake batter.
Cook until golden brown, then flip and cook the other side.
Transfer the cooked pancake to a plate and keep warm.
Repeat with the remaining batter and spring onions.
To prepare the lemon butter, heat the juice of two lemons in a small pan over medium heat.
Whisk in 125g of unsalted butter, adding small pieces at a time, until melted and combined.
Season the lemon butter with salt and freshly ground black pepper.
To serve, place a pancake on each plate.
Top each pancake with 1 cup of baby spinach, 4 slices of gravlax, and a pile of cucumber ribbons.
Spoon lemon butter around the pancake, avoiding the top.
Expert advice for the best results
Resting the batter is crucial for light and airy pancakes.
Adjust the amount of lemon juice in the lemon butter to your liking.
Use a good quality non-stick pan to prevent sticking.
Everything you need to know before you start
15 minutes
The batter can be made the night before.
Arrange pancakes attractively on a plate, ensuring the toppings are visually appealing. Drizzle lemon butter artfully.
Serve immediately after cooking.
Garnish with extra spring onions.
Serve with a side of fresh fruit.
Pairs well with the gravlax and lemon butter.
Discover the story behind this recipe
Fusion of Scandinavian and Western breakfast traditions.
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