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Saffron pancakes with bitter greens and smoked trout

Luxurious, fluffy and flavourful savoury pancakes.
Saffron pancakes with bitter greens and smoked troutJames Moffatt
6-8
30M
35M
1H 5M

Crisp, golden saffron pancakes give way to silky bitter greens and smoked trout in this decadent brunch dish.

Ingredients

Pancake batter
Filling

Method

1

For saffron pancake batter, melt butter in small saucepan over high heat until starting to foam and brown (1-2 minutes); cool slightly. Place brown butter and remaining ingredients in a food processor (including saffron water) and process until smooth. Transfer to a jug and stand for 15 minutes.

2

Heat a 22cm non-stick crêpe pan over medium-high heat, brush with extra melted butter, then pour in 80ml pancake batter, swirling pan quickly to spread evenly over base, Cook until base is golden (1-2 minutes) and bubbles appear on surface, then flip to cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking pancakes as you go (makes 8-10); keep warm.

3

For sauce, heat oil in a small saucepan over low-medium heat. Add garlic and cook, stirring frequently, until lightly golden (3-5 minutes). Remove garlic from pan; drain on paper towel. Increase heat to high, add butter and cook until starting to foam (1-2 minutes). Add buttermilk and lemon juice; season and stir to combine.

4

For filling, place ingredients in a large bowl, season and toss to combine. Keep warm.

5

To serve, divide pancakes among plates with filling, fold each over to enclose and scatter with fried garlic and drizzle with burnt lemon butter sauce. Serve warm or at room temperature with crème fraîche and baby frisée leaves on the side.

This recipe also calls for standing (see method).

Note

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