15Ingredients
370Calories
25Minutes

Ingredients

  • 1 small carrot (peeled and cut into thin strips)
  • 3 1/2 ounces celeriac (peeled and cut into thin strips)
  • 5 1/4 ounces zucchini (cut into thin strips)
  • 2 ounces cucumber (cut into thin strips)
  • 1 tablespoon butter
  • 2 eggs (beaten)
  • 1 cup whole milk (or 2%)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 2 1/2 ounces Emmental cheese (grated)
  • 3 tablespoons oil
  • 1/2 cup yogurt (full-fat)
  • 1/3 cup fresh chives (chopped)
  • 4 slices smoked salmon (cut into strips)

Directions

  1. Cook carrot and celeriac in boiling salted water for 1 min, add zucchini and cucumber and cook for 1 min. Drain and rinse under cold water.
  2. Melt butter in a saucepan. Remove from heat and add eggs and milk. Mix flour, baking powder, cumin and a pinch of salt. Add egg mixture then cheese and blanched vegetables. Season. Heat a little oil in a frying pan and fry pancakes, in batches, for 4-5 mins, turning. Remove from pan and drain on paper towels.
  3. To serve, mix yogurt and chives and season. Arrange pancakes on serving plates, top with salmon and drizzle with yogurt mixture.
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NutritionView more

370Calories
Sodium25%DV600mg
Fat31%DV20g
Protein25%DV13g
Carbs11%DV34g
Fiber12%DV3g

PER SERVING *

Calories370Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat5g25%
Trans Fat
Cholesterol125mg42%
Sodium600mg25%
Potassium470mg13%
Protein13g25%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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