Special Diet

Spring Onion, Dill and Chive Pancakes

cook 20 mins
  • 175 g (6 oz) plain flour
  • 1 teaspoon baking powder
  • 150 ml (5 fl oz) milk
  • 2 large eggs
  • 50 g (2 oz) butter, melted
  • 2 tablespoons each finely chopped dill and chives, plus extra to garnish
  • 4 spring onions, finely chopped
  • vegetable oil, for shallow-frying
  • salt and pepper
  • 200 g (7 oz) cream cheese, whisked with juice of 1 lemon
  • 2 plum tomatoes, finely chopped
  • Sift the flour and baking powder into a bowl with a pinch of salt. Whisk the milk, eggs, butter, herbs and spring onions together in a separate bowl.
  • Stir the wet mixture into the dry ingredients until the mixture comes together as a smooth, thick batter.
  • Heat a little vegetable oil in a small nonstick frying pan and spoon in one-eighth of the batter. Cook the pancake for 1–2 minutes, or until bubbles form on the surface, then carefully turn it over and cook for a further 1–2 minutes, or until golden-brown on both sides. Remove the pancake and keep warm while the remaining pancakes are cooked; the mixture makes 8 pancakes.
  • Stack 2 pancakes on each serving plate and spoon over a dollop of the cream cheese mixture. Top with the chopped tomatoes and serve garnished with a sprinkling of herbs and freshly ground black pepper.
Like This? Try These
More on Food