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    Scotch pancakes with hot-smoked salmon, crispy sprouts, avocado and egg

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    Scotch pancakes with hot-smoked salmon, crispy sprouts, avocado and egg

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    100g self-raising flour
    25g caster sugar
    ½ tsp fine sea salt
    40ml whole milk
    6 eggs, 2 beaten
    3 tbsp extra virgin olive oil, plus a little extra for drizzling
    200g brussels sprouts, outer leaves discarded, thinly sliced
    2 garlic cloves, crushed
    2 tsp unsalted butter
    1 avocado, halved and sliced
    160g hot-smoked salmon, flaked
    4 tbsp Greek yogurt 
    small handful flat leaf parsley leaves 


    1. Put the flour, sugar and salt in a bowl. Whisk in the milk and 2 beaten eggs to make a smooth batter; set aside. Place a large non-stick pan over a high heat and add 2 tbsp olive oil. Once hot, add the sliced sprouts and stir-fry for 4 minutes, until golden and crispy. Add the garlic and fry for a further 30 seconds, stirring all the time. Remove from the heat, transfer to a warm plate, season and set aside.

    2. Wipe out the pan with kitchen paper and add 1 tsp butter. When it sizzles, add 1 heaped tbsp batter for each pancake, making sure you don’t overcrowd the pan. Cook for about 2 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another minute until cooked through. Remove and keep warm in a low oven while you cook the rest of the pancakes in the remaining butter. You should end up with about 16.

    3. Wipe out the pan again, heat the remaining 1 tbsp oil and fry the eggs to your liking. Divide the pancakes between 4 warmed plates and top with the eggs, sprouts, avocado, salmon and a spoonful of yogurt. Scatter over the parsley leaves and drizzle with a little more extra virgin olive oil. Serve immediately with a dash of chilli sauce, if liked.

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    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue


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