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Savory Herb Pancakes with Lox and Crème Fraîche Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 83 reviews
  • Author: Bara
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 3 pancakes (serves 3)
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Korean-inspired
  • Diet: Low Salt

Description

Delight in these savory herb pancakes stuffed with scallions, fresh herbs, and greens, offering a flavorful twist on traditional Korean scallion pancakes. Crisped to golden perfection in a skillet and served warm with silky lox and tangy crème fraîche, this brunch-worthy dish balances herbal freshness with rich textures. Perfect for a cozy morning or light lunch, the pancakes can also be enjoyed on their own or with alternative dips.

Ingredients

Pancake Batter

  • 2 cups thinly sliced scallions, or cut into 2-inch ribbons
  • 1 cup loosely packed finely chopped fresh herbs (parsley, chives, tarragon) and dark leafy greens (kale or swiss chard)
  • 1 cup all-purpose flour
  • 1 cup water
  • 1 large egg, beaten
  • 1/2 teaspoon fine salt
  • 3 tablespoons neutral oil (such as canola), divided, more as needed

Toppings

  • 6 ounces smoked salmon (lox)
  • 1/2 cup crème fraîche

Instructions

  1. Gather Ingredients: Collect all pancake batter and topping ingredients to ensure smooth preparation.
  2. Preheat Skillet: Heat a well-seasoned cast-iron or nonstick skillet over low heat for 2 minutes.
  3. Mix Batter: In a medium bowl, combine scallions, fresh herbs, greens, flour, water, beaten egg, and salt. Gently mix by hand until ingredients are just incorporated; the batter will resemble a thick glue holding the veggies together.
  4. Cook First Pancake: Increase heat to medium and add 1 tablespoon of oil to the skillet. Once oil shimmers, pour approximately 1 cup (one-third) of batter. Spread evenly to about 6 inches in diameter. Tap edges towards center for neat, round shape. Cook until bottom is golden brown, about 3–4 minutes.
  5. Flip Pancake: Carefully tilt pan to flip the pancake, minimizing oil splashes. Drizzle another tablespoon of oil around the pancake rim if dry. Press pancake down gently with spatula to flatten and widen it to 7–8 inches. Tilt pan and slide oil under pancake center to crisp evenly. Cook 2–3 minutes more.
  6. Finish Cooking: Flip once more to cook through any raw batter. Cook an additional 1 minute. Transfer cooked pancake to a wooden board to keep crispy.
  7. Repeat: Repeat steps 4 to 6 for remaining batter and oil to make 2 more pancakes.
  8. Serve: When pancakes have cooled slightly and are safe to handle, slice into wedges like pizza. Serve warm with smoked salmon and a dollop of crème fraîche.

Notes

  • Leftover pancakes can be refrigerated for up to 5 days and reheated in a nonstick pan without additional oil to restore crispiness.
  • Leeks can be substituted for scallions, or use a mix of both for variation.
  • Herbs such as chives, parsley, tarragon, and minari can be mixed; add finely sliced veggie scraps like carrots or celery leaves to boost flavor.
  • Frying pancakes in bacon fat or adding cooked bacon bits creates a delicious brunch variation.
  • Crème fraîche can be swapped with sour cream or whipped cream cheese.
  • Serve pancakes without lox/crème fraîche or with ponzu or a soy vinaigrette (1:1 soy sauce and balsamic vinegar) for dipping.
  • Prepare veggies the night before, but mix batter fresh just before cooking for best results.

Find it online: https://yumbara.com/savory-herb-pancakes-with-lox-and-creme-fraiche-recipe/