Pancakes with salmon
WHAT YOU WILL NEED
From ingredients
9 products
SIMPLE PROCESS
Step by step recipe
The secret to these pancakes is the batter – eggs, mayonnaise, and sour cream make it tender and pliable, while grated hard cheese adds a subtle tang. Cook over medium heat so the pancakes cook through without burning. For the filling, use good-quality lightly salted salmon and processed cheese – both should be at room temperature for easy spreading. Roll the pancakes tightly but gently to keep the filling inside.
Make the batter
In a large bowl, combine eggs (165 g), mayonnaise (20 g), sour cream (20 g), water (30 g), and salt. Whisk until smooth. Stir in the grated hard cheese (20 g).
Heat the pan
Place the pan over medium heat and lightly grease with vegetable oil (5 g) using a brush or paper towel – use very little.
Cook the pancakes
Pour a ladleful of batter onto the hot pan, tilting to spread evenly. Cook for 1–2 minutes until golden, then flip and cook for another minute. Repeat with remaining batter.
Prepare the filling
Cut the lightly salted salmon (30 g) into thin strips. Grate or mash the processed cheese (20 g) so it's soft and spreadable.
Fill and roll
Place some processed cheese on one edge of a pancake, top with a strip of salmon, and roll tightly. If desired, briefly fry the rolls in a dry pan for a crispy finish.
Serve
Arrange the pancakes on a plate, garnish with fresh herbs or lemon wedges. Serve warm or at room temperature.
CHEF'S TIP
Room-temperature ingredients
Take eggs, mayonnaise, and sour cream out of the fridge 30 minutes before cooking – they blend better and give a smoother batter.
Batter consistency
The batter should be thin, like regular pancake batter. If it’s too thick, add a splash of water (1–2 tbsp).
Use minimal oil
Just lightly grease the pan with a brush or paper towel – enough to prevent sticking without making the pancakes greasy.
Filling at room temperature
Let the salmon and processed cheese sit out for 10 minutes before using – they spread more easily and evenly.
SUBSTITUTIONS
Add your taste
- Mayonnaise → sour cream You can use only sour cream (40 g total instead of mayo + sour cream) – the pancakes will be lower in calories but still tender.
- Hard cheese → Parmesan Parmesan adds a sharper, nutty flavor and a crispy edge. Grate it finely.
- Salmon → trout or smoked salmon Any lightly salted red fish works. Smoked salmon adds a lovely smoky note.
- Processed cheese → cream cheese Substitute with soft cream cheese (like Philadelphia) for a lighter, airier filling.
HOW TO STORE
How to Store Salmon-Stuffed Pancakes
Cool the filled pancakes on a wire rack, then stack them with parchment paper between layers and store in an airtight container in the fridge for up to 2 days. Reheat in the microwave or on a dry skillet. You can freeze the pancakes without filling (freeze plain pancakes, then add filling after thawing). Thaw in the refrigerator.
GOOD TO KNOW