Smoked Haddock and Spinach Pancakes Serves 4

What You Will Need

Pancake Ingredients
  • 125g plain flour
  • 1 level teaspoon cream of tartar
  • Half level teaspoon bicarbonate soda
  • 1 egg
  • 4 fluid oz milk
  • 1 level teaspoon golden syrup
  • 25g sugar
  • Half teaspoon of butter (melted)
Sauce Ingredients
  • 25g flour
  • 25g butter
  • 150g milk
  • 80g Orkney cheddar (grated)
Smoked Haddock & Spinach Ingredients
  • 22 smoked haddock fillets
  • 250ml milk
  • 1 bay leaf
  • 4 whole free range eggs
  • 10ml malt vinegar
  • 100g cooked spinach
Smoked Haddock and Spinach Pancakes
Method

Sift the flour, bicarb and cream of tartar into a bowl and then add sugar

Beat the egg separately and then stir into dry ingredients, with enough milk to make batter like a thick cream then add golden syrup

The mixing should be done as quickly and lightly as possible, do not beat it

Drop spoonfuls of the mixture on a hot, lightly greased griddle

Keep it at a steady heat and when bubbles form and burst, flip the pancake over

Wrap the pancakes in a clean tea towel until required

Sauce Method

Melt butter over a gentle heat, add flour and mix to a paste

Add the milk in 6 different parts, starting with very little, allow to simmer and then add more milk.

When all milk is added, add in the grated cheese and season well

Smoked Haddock & Spinach Method

Boil a large pan of water and in a separate bowl heat the milk and bay leaf

Add the haddock fillets to the milk and poach gently for 4-5 minutes until cooked and then remove and flake

Add the vinegar to the boiling water and crack the 4 eggs into a cup

Using a spoon create a whirlpool and drop the 4 eggs in, then cook for 3-4 minutes until softly poached

To Serve

Place the pancake on the plate and add the spinach and haddock, pour the sauce over and sprinkle with cheese

Fold together and add a little more sauce and cheese and place under the grill until golden