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Asparagus pancakes with smoked salmon

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

  • Prep: 15 mins
    Cook: 35 mins
  • 4
  • Easy
  • 4
  • Easy
  • Calories 468
  • Carbohydrates 40
  • Saturated Fat 12
  • Sugar 7
  • Protein 21
  • Fat 24
  • Fibre 5
  • Salt 30

Nutrition per serving

  • Calories 468
  • Carbohydrates 40
  • Saturated Fat 12
  • Sugar 7
  • Protein 21
  • Fat 24
  • Fibre 5
  • Salt 30

Ingredients

  • 100g buckwheat flour
  • 100g plain flour
  • ½ tsp bicarbonate of soda
  • 284ml pot buttermilk
  • 1 egg, beaten
  • 50g butter, melted
  • 2 tsp rapeseed oil or vegetable oil
  • 18 asparagus spears, halved to make 36 shorter spears
  • 140g smoked salmon
  • 150ml pot soured cream
  • a few lemon wedges

Method

  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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