The dense flavour of smoked salmon is nicely complimented by the chard and dill pancakes in this perfect brunch recipe from Shaun Hill. This savoury pancake recipe, paired with the Sunday papers and a cup of coffee, could kick off a perfect day

Strip the chard off the stem and cook in salted boiling water for 3 minutes. Strain the chard and refresh in ice cold water for 5 minutes. Squeeze dry and finely chop, so that the chard is small enough to fold through the pancake batter
For the pancakes, mix the flour, baking powder, whole egg, melted butter, half a tbsp of salt, dill and milk and whisk into a smooth batter, then add the finely chopped chard. In a separate bowl whisk the egg white to medium peaks and then gently fold through the batter
Heat a little olive oil in a non-stick pan over a medium heat. Use 2 tbsp of batter per pancake and flip once golden. Cook each pancake for 2 minutes on each side
Serve the pancakes warm alongside the smoked salmon, crème fraiche, chives and the juice and zest of a lemon
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Chard and dill pancakes

  • 200g of chard
  • 110g of self-raising flour
  • 1 tsp of baking powder
  • 1 egg
  • 1 egg white
  • 50g of unsalted butter, melted
  • salt
  • 150ml of full-fat milk
  • 1 tbsp of chopped dill
  • olive oil

To plate

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Award-winning chef Shaun Hill shares his chard and dill pancakes recipe, served with smoked salmon. This would be a prefect dish for both breakfast and brunch