This rich and indulgent stack of pancakes is filled with creamy soft cheese and topped with silky smoked salmon for a dish that is packed full of flavour. Perfect for a Sunday brunch and beyond, these trouble-free pancakes are made easier with Siemens induction hobs. The seamless design allows your pan to remain a consistent temperature so each pancake is cooked perfectly every time.

Smoked salmon pancakes

Serves: 8-10 pancakes

Cooking function: Induction hob for 2-3 minutes each. Prep time: 10 minutes

Ingredients:

For the batter:

135g gluten free flour

1tsp baking powder

½ tsp salt

2 tbsp of caster sugar (optional)

160ml oat milk*

1 large egg*

1-2 tbsp vegetable oil

For the topping:

100g smoked salmon

170g dairy free soft cheese

1 shallot, finely chopped

1 lemon, juiced

Bunch of dill

Fluffy pancakes layered with cream and topped with smoked salmon and fresh dill.

Method:

Place the flour, baking powder, salt and sugar if using (not needed for savoury version) in a large bowl.

Beat in the egg and milk until a smooth thick batter is achieved.

To make the topping mixture, combine the soft cheese, chopped shallot, juice of the lemon and a bunch of chopped dill (leaving some for the garnish).

Heat the pan on induction level 7 add a teaspoon of oil and drop spoonful's of batter around the pan.

When the top surface of the pancakes bubble, turn them over (power level should be dropped to level 5 to maintain heat).

Serve in a stack with the soft cheese mixture in between each pancake. Place a generous amount of smoked salmon on top along with more soft cheese and a garnish of dill.

*Allergens highlighted in bold