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Martha Collison's spinach & herb pancakes with smoked salmon

Martha Collison's spinach & herb pancakes with smoked salmon

Serve up this breakfast for special occasions throughout the year

Nutrition calculations based on 2 pancakes

3.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseBreakfast
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Plus standing

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


Basic batter

  • 100g plain flour
  • 2 Waitrose British Blacktail medium Free Range Eggs
  • 300ml milk

For the pancakes

  • Butter, for frying
  • 1 basic batter
  • 50g butter
  • 50g spinach
  • 1 small handful green herbs (I use coriander, basil and sage)
  • 1 pinch sea salt flakes

To serve

  • 2 x 100g packs Waitrose Mild Scottish Smoked Salmon, torn into pieces
  • 125g soft cheese
  • ¼ x 25g pack chives, chopped


  1. Whisk together the flour, eggs and milk to make a smooth pancake batter.

  2. Melt the 50g butter in a 20cm frying or crepe pan that you will fry the pancakes in. Remove from the heat.

  3. Place the pancake batter and all the remaining pancake ingredients into a food processor then add the melted butter. Blitz until the mixture is smooth. Don’t worry if there are small pieces of spinach or herbs in the batter – this adds texture to the pancakes.

  4. Heat a 20cm frying pan over a medium heat, then test the pan by ladling in a small amount of batter. It should take around 1 minute to brown on the bottom. If it browns too quickly, lower the temperature slightly, and do the opposite if it cooks too slowly and becomes rubbery.

  5. When the pan is at the right temperature, add in a small knob of butter and then pour in a ladleful of batter. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute on each side, or until cooked through. Keep covered and warm in a low oven while you fry the rest. The green becomes more vibrant on cooking.

  6. Serve the pancakes warm with smoked salmon, soft cheese and chives. These are best eaten immediately.


Typical values per serving when made using specific products in recipe


157kJ/ 519kcals



Saturated Fat












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