Buttermilk pancakes with prawns and dill recipe

pancake Dec 29, 2021

  • Serves 6
  • 20 mins to prepare and 25 mins to cook
  • 207 calories / serving


  • 125g plain flour, sifted
  • ¾ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 lemon, zested, plus wedges to serve
  • 1 large egg, lightly beaten
  • 225ml buttermilk
  • 2 tbsp butter, melted, plus extra for frying
  • 1 tbsp horseradish sauce
  • 100ml half-fat crème fraîche
  • 2 tbsp fresh dill, chopped, plus extra sprigs to serve
  • 180g cooked king prawns
  • ¼ cucumber, thinly sliced, to serve


  1. In a mixing bowl, sift the flour, baking powder, and bicarb together with a pinch of salt and the lemon zest.
  2. Whisk together the egg, buttermilk, and butter to make a thick batter. Set aside for 10 minutes after covering with clingfilm.
  3. Brush 2 tbsp of the mixture into a heated pan and cook over medium heat. Fry for 1-2 minutes, or until bubbles appear, then flip and fry for another minute. Remove from the oven, keep warm, and continue until you have 12 total.
  4. Combine the horseradish, crème fraîche, dill, and a squeeze of lemon juice in a mixing bowl. Set aside after seasoning.
  5. To serve, place 2 pancakes on each plate, top with a dollop of horseradish mixture, a few prawns, and cucumber slices; pour lemon juice over top, season with black pepper, and garnish with dill.


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