Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
2
- 4 smoked salmon, cut into thick strips
- 1 cup self-raising flour
- 1/2 Lebanese cucumber, thinly sliced
- 1/4 cup spring onions, chopped
- 5milliliter virgin olive oil spray
- 1/2 lemon, juiced and rind grated
- 1 cup rocket leaves
- 1 cup light milk
- 1/4 cup creamed corn
- 1/3 cup reduced-fat Greek-style natural yoghurt
- 1 egg, lightly beaten
- 1tablespoons dill, chopped
Nutrition per serving
3180kJ
Protein
70.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Whisk flour, egg, milk, corn and spring onion together in a bowl until batter is smooth and combined.
Step 2 of 4
Lightly spray a non-stick frying pan with olive oil and heat over medium-low heat. Pour in 1/2 cup of batter. Cook for 1 minute each side or until golden. Transfer to a plate. Repeat, in batches, with the remaining batter, greasing the pan between batches.
Step 3 of 4
Combine cucumber, dill, yoghurt, lemon rind and juice.
Step 4 of 4
Arrange two pancakes on each serving plate and top with yoghurt mixture, salmon slices and rocket. Serve.
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