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Popeye pancakes with smoked salmon and cream cheese

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Ingredients

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175g self-raising flour
300ml semi-skimmed milk
100g fresh spinach, plus extra to garnish
1 large free-range egg
Vegetable oil, for frying
125g light Philadelphia cheese (40% less fat)
240g smoked salmon
4 salad tomatoes, finely diced
1/2 cucumber, cut into rings

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Popeye pancakes with smoked salmon and cream cheese

It couldn’t be easier to whip up these vibrant and versatile spinach pancakes. The batter is made in the blender and you can use it for sweet or savoury dishes, like this indulgent smoked salmon and cream cheese brunch dish.

Features:
    Cuisine:
    • 15 Mins
    • Serves 4
    • Easy

    Ingredients

    Directions

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    1. Add the self-raising flour, milk and spinach to a blender. Crack the egg in and blitz until smooth. Refrigerate for 30 minutes.

    2. Heat a crepe or large frying pan over a medium-high heat and brush with oil. Pour in a ladleful of batter, swirling it around so it fully coats the pan.

    3. Cook over a medium-high heat for 2 minutes on each side or until lightly golden. Tip onto a plate to cool and repeat with the remaining batter.

    4. Spread each pancake with the cream cheese and top with smoked salmon, fresh tomatoes and a small handful of spinach leaves. Garnish with cucumber before serving. 

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