Savory pancakes with salmon and avocado are a delicious dish, perfect for a tasty brunch and great for a healthy and diet-friendly breakfast. I often prepare savory pancakes and highly recommend you try the CHEESE STUFFED SAVORY PANCAKE RECIPE and the SIMPLE SAVORY PANCAKES, perfect for accompanying cured meats. This time I wanted to make these quick layered pancakes so they can also be served as an alternative for lunch or dinner to have a substantial and nutritious meal. If you’re wondering what pan to use to prepare pancakes, I find a non-stick pan with a diameter of 5.5 inches (14 cm) works very well (like this HERE), they come out perfect and there’s no need to grease the bottom. With this batch, you’ll get 12 pancakes, perfect for making 4 servings. Alternatively, you can cook them on a crepe maker or in the special pan (like this HERE) which has grooves so you’ll get round pancakes of the same size. Now let’s see how to make savory pancakes and if you try them, let me know. Barbara

Here are other delicious sweet pancake recipes perfect for breakfast or a snack:

Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing Savory Pancakes with salmon and avocado

2 eggs
2 cups all-purpose flour
1 tsp instant yeast for savory preparations
1 pinch salt
3 tbsps butter
1 cup milk
Half avocado
to taste salt
to taste extra virgin olive oil
1 lemon
to taste cream cheese (like Philadelphia)
3 oz smoked salmon
to taste arugula
to taste chives

Tools

Electric whisk
Pans

How to prepare Savory Pancakes with salmon and avocado

To start preparing the Savory Pancakes with salmon and avocado, separate the egg whites into a bowl and whisk them to stiff peaks using an electric whisk.
Place the yolks in another bowl and add the sifted flour,
a pinch of salt, the instant yeast for savory preparations,
the melted butter
gradually add the milk and incorporate it with a fork to prevent lumps.
When the mixture is smooth, add the previously whipped egg whites,
fold them in with upward and downward movements to prevent deflating the mixture.
Place the pan on the stove and heat it up, alternatively use the electric crepe maker or a larger pan to cook multiple pancakes at once. When the pan is hot, pour the mixture using a ladle, without spreading it, it will spread by itself.
When bubbles form on the surface, it’s ready to flip and cook on the other side. Continue this way until you finish the batter; you can cook multiple pancakes at once if using a larger pan.
Now prepare the avocado cream, cut the avocado in half lengthwise, remove the central pit, and using a spoon, scoop out the pulp, placing it
in a dish and mash it with a fork,
add some lemon juice, which besides flavoring the cream, prevents it from darkening.
Add a pinch of salt and some extra virgin olive oil and work it all with a fork to make it smooth and creamy.
Now that you have everything ready, you can start layering the pancakes, take the first and spread some cream cheese,
some avocado cream,
pieces of smoked salmon
and chives.
Cover with the second pancake
fill again with cream cheese, avocado cream, smoked salmon, chives, and this time add some arugula leaves.
cover with the last pancake and repeat the layering, but this time add more arugula, if you like you can season it with a pinch of salt and a drizzle of extra virgin olive oil.
Continue this way with the other pancakes, if not serving immediately store them in the fridge in a covered container or on a plate covered with cling film.