Well....I had to do a pancake post didn't I?...but this recipe is an unusual way to present such a humble little foodstuff.
I'm going to show you a really pretty and delicious crispy pancake 'pie' (shown above), with a salmon, dill, lemon and creme fraiche filling for 8 propoints (approx 330 kcal) per portion).
Before we do anything creative, let's master the basics of the pancakes . They are so quick, easy and fun to make and such a versatile base to many flavour combinations. They are pretty low in propoints too....preparing for this post has made me realise I should make them more often!
The Basic Pancake Recipe
You will need:
A small individual omelette pan
125g plain flour
1 medium egg
300ml skimmed or unsweetened light soya milk
This recipe makes 12-13 small pancakes at 1 propoint (approx.50 kcal each). The propoints do not multiply in logical increments, so I have calculated the multiples for you...1 pancake=1pp, 2=2pp, 3=4pp, 4=5pp, 5=6pp, 6=7pp, 7=9pp, 8=10pp, 9=11pp, 10=12pp, 11=13pp, 12=15pp, 13=16pp). I'm sure you wouldn't eat all 13, but interesting to see the calculations!
Start by sifting the flour into a mixing bowl. Make a well in the centre and break the egg into it. Start to whisk the egg, bringing small amounts of flour from the edges of the well, mixing thoroughly. When it gets too hard to mix any further, gradually add the milk, whisking constantly, until you have a lovely smooth batter.
Put the batter in a jug with a measuring cup.
Spray the pan with Frylight sunflower oil and heat until really hot. The trick with pancakes is a very hot pan so that they cook very quickly. Once the pan is hot, ladle 1/4 cup of batter per pancake. Swill the batter fast to cover the base of the pan. As soon as little holes start appearing,(above),flip over. They cook in a few seconds.
Spray a couple of sprays of Frylight oil in the pan between each pancake. Make the whole batch of pancakes, then the fun can begin!
For the filling;
You will need:(per portion)
1 individual loose-bottomed metal flan dish
100g smoked fillet of salmon
(not to be confused with smoked salmon)
30g Weightwatchers creme fraiche
a generous squeeze of lemon
a few small sprigs of fresh dill
ground black pepper
paprika to garnish
Spray the base of the metal flan dish with frylight sunflower oil. Line with one pancake. Cook the fillet of salmon, either by poaching, cooking in foil in the oven for 10 minutes, or, if you are time-short, put in a bowl, cover with clingfilm and microwave for 2 minutes. Flake the cooked salmon with a fork, then mix together with the creme fraiche, dill and lemon juice. Season to taste with black pepper.
Pop the filling into the 'pie'.
Place the second pancake on the top, press down, especially around the edges of the filling. Spray with frylight oil.
Bake in a hot oven (220 degrees) for 15-20 minutes until the pancake is crispy.
Gently lift out of the flan dish to serve. Garnish with a small sprig of fresh dill and a shake of paprika. This is quite light, so would make a lovely starter or light meal served with a fresh salad, or on a bed of lightly wilted spinach.
The finished result is a frilly, crispy outside, contrasted with a smokey, lemony, fragrant and creamy filling. A perfect blend of flavours and textures.
The beauty of this little 'pie', is that the filling variations are endless, both savoury and sweet.
Have some fun experimenting...
HANDY TIP: Make some extra salmon filling and allow to cool. If you make the amount described in the recipe, it's 6pp .(approx.230 kcal). This makes a stunning pate. Just pop into a sandwich or on some crisp breads with a handful of rocket.