THE DAIRY KITCHEN
Dutch Pancakes with Smoked Trout, Leek and Sour Cream
By THE DAIRY KITCHEN
Preparation 5 MINS
Cooking 15 MINS
So versatile and perfect for any time of the day, these dutch pancakes are super easy to make and look impressive for family or guests.
½ cup milk
½ cup plain flour
Smoked Trout and Leek Filling20g butter, extra
½ cup leek slices
50g baby spinach leaves
200g hot smoked trout, broken
sour cream, to serve
dill sprigs, to serve
Other topping ideas… Fill with leftover warmed Bolognese sauce and grated Parmesan Fill with poached eggs, ham and fresh spinach Fill with roasted cherry tomatoes, basil and mozzarella cheese Fill with strawberries and yoghurt Fill with stewed pears or apples and top with ricotta or mascarpone cheese and cinnamon
- Preheat the oven to 230°C (210°C fan forced). Place a medium ovenproof frying pan (approx. 24cm) in the oven and allow to pre-heat for approx. 20-30 minutes.
- Blend the eggs with a stab blender in a jug for 1 minute or until very frothy. Add the milk and flour and season to taste (if going for a savoury pancake), process for a further 30 seconds.
- Carefully remove frying pan from oven, add butter and swirl pan quickly to coat. Add the batter quickly to pan and return to oven. Bake for 15-20 minutes or until pancake is puffed and browned around edges. Serve immediately topped with filling ingredients as it will start to deflate once removed from oven.
- Meanwhile, prepare Smoked Trout and Leek filling ingredients. Heat a small frypan over medium heat, add butter to pan with leeks and sauté for 5 minutes or until soft. Top pancake with leeks, baby spinach, trout, sour cream and dill sprigs. Or, your flavourings of choice.