Autumn 2022

Brussel Sprouts Pancakes with Smoked Salmon

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Serving: 2 people

Prep Time: 15 minutes

Cook Time: 10 minutes

brussels sprout pancakes


3 Medium Old Cotswold Legbar eggs

150ml whole milk

100g plain flour

1 tsp baking powder

½ tsp nigella seeds

Maldon Salt

Cracked black pepper

150g brussels sprouts, finely shredded

1 lemon, zested

Oil for frying

100g crème fraiche

1 tbsp horseradish sauce

A small handful of dill

100g smoked salmon

Extra lemon wedges to serve


  1. Start by shredding the Brussel sprouts, making sure to remove any tough white parts.
  2. In a large bowl whisk together the eggs with the milk, plain flour, baking powder and nigella seeds. Then season well with Maldon Salt and cracked black pepper. Finally stir in the shredded sprouts and ½ the lemon zest.
  3. Heat a large non-stick frying pan with some oil. Then ladle in the pancake mixture and fry them off individually, for a few minutes on each side until slightly risen and golden brown. Keep them warm in a low temperature oven while you cook the rest – the mixture should make 4- 6 pancakes, depending on their size.
  4. Mix the crème fraiche with the horseradish and remaining lemon zest. Season well with Maldon salt and cracked black pepper. Serve alongside the pancakes and some smoked salmon, topped with dill sprigs, lemon wedges and black pepper.

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