Spicy pancakes with smoked salmon and dill

By Jeff Richards
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  • 2 eggs
  • 2 cups milk or buttermilk
  • 2 cups self rising flour
  • 2 tablespoons horseradish
  • 400 grams smoked salmon
  • Sour cream for garnish
  • Dill for garnish
  • Salt and pepper


  1. In a bowl, whisk together the eggs, horseradish and milk until incorporated.
  2. Add in flour and mix until it becomes a loose batter.
  3. In a butter pan, dollop the batter in and cook on medium to low heat, turning the pancakes once they’re bubbling on top and golden brown on top.
  4. Remove from pan, spread sour cream on the pancake and top with dill and smoked salmon.

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