Savoury pancakes with zucchini and salmon.

You just need one quick look at my recipes to understand that I adore pancakes!
I often prepare their savoury version, usually as one big pancake that I can easily carry around when I need to have a lunch on the go.
This time I decided to make more mini-pancakes instead.
They actually taste really good and are perfect if you want to impress your friends during a sunday brunch 🙂


  • 1 egg.
  • 50g egg white.
  • 50g semi-skimmed milk.
  • Pinch of salt.
  • 1/4 onion.
  • 70G whole wheat flour.
  • 1/2 tsp baking soda.
  • 1 tsp lemon juice/apple vinegar.
  • Spices and herbs to taste.
  • Philadelphia cream cheese.
  • 1 zucchini.
  • Smoked salmon.

Chop up the onion and put it in a pan with water. Let it cook for about 5-10 minutes.
Cut the zucchini into rounds and cook it in another pan with water for about 10 minutes.
Beat the whole egg + the egg whites and add milk and salt.
Add the onion and the flour.
Put 1/2 tsp baking soda over the mixtuer and pour lemon or apple vinegar over it, just to make the chemical reaction between the two (the reaction happens when you see some bubbles). Blend in and spice.
At this point, proceed with cooking the pancakes as you wood with regual sweet ones: heat up a nonstick pan, pour a ladful of mixture onto the pan and cook it for a couple of minutes. When the outer layer of the pancake starts to get compact, turn it around and cook for another minute. Keep doing the same until you finish the mixture.
Serve with Philadelphia cream cheese and salmon between the layers and top with the zucchini and the remaining salmon.
Enjoy your meal!