Fluffy American Pancakes with Smoked Salmon & Scrambled Eggs

Prep: 15 mins - Cooking: 25 mins

Serves: 4

Treat yourself to a luxurious brunch with these fluffy American pancakes, perfectly paired with creamy scrambled eggs and Alfred Enderby’s rich, smoky salmon for an indulgent yet effortless dish.

Ingredients For The Pancakes

1. 200g (1 ½ cups) plain flour
2. 1 tbsp baking powder
3. 1 tbsp sugar
4. ½ tsp salt
5. 250ml (1 cup) milk
6. 1 egg
7. 1 tsp vanilla extract
8. 200g crème fraîche
9. 2 tbsp melted butter
10. Butter or oil for frying
    

Ingredients For The Toppings

1. 200g smoked salmon
2. 6 eggs
3. 2 tbsp butter
4. 50ml (¼ cup) double cream (optional, for extra creaminess)
5. Fresh chives or dill, to garnish
   
6. Optional Blueberries, Maple syrup, Jam for desert

Salt and pepper to season

Method

1. Make the pancakes: In a bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, mix the milk, egg, vanilla, and melted butter. Gradually combine the wet and dry ingredients until smooth.
2. Heat a non-stick pan over medium heat and lightly grease with butter or oil. Pour small rounds of batter into the pan and cook until bubbles form on the surface, then flip and cook until golden. Repeat with the remaining batter.
3. Prepare the scrambled eggs: In a pan over low heat, melt the butter. Whisk the eggs with cream (if using), then pour into the pan. Stir gently until soft and creamy. Season with salt and pepper.
4. Assemble & serve: Stack the pancakes, top with scrambled eggs, and drape over slices of smoked salmon. Garnish with fresh chives or dill and serve immediately.

Serve and enjoy...