Thu. Oct 17th, 2019

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Prawn and Dill Pancakes recipe

1 min read

Try these hearty buttermilk pancakes teamed with the fresh flavours of king prawns, dill and horseradish cream.

Prawn and Dill Pancakes
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Recipe type: Starter
Cuisine: European
Prep time: 
Cook time: 
Total time: 
  • 125gms plain flour, sifted
  • ¾ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 lemon, zested, plus wedges to serve
  • 1 large egg, lightly beaten
  • 225ml buttermilk
  • 2 tbsp butter, melted, plus extra for frying
  • 1 tbsp horseradish sauce
  • 100ml half-fat crème fraîche
  • 2 tbsp fresh dill, chopped, plus extra sprigs to serve
  • 180gms cooked king prawns
  • ¼ cucumber, thinly sliced, to serve
  1. Sift the flour, baking powder and bicarb into a bowl, add a pinch of salt and the lemon zest; mix.
  2. Add the egg, buttermilk and butter, and whisk into a thick batter. Cover with clingfilm and set aside for 10 mins.
  3. Brush butter into a hot pan, spoon 2 tbsp of the mix and put over a medium heat. Fry for 1-2 mins or until bubbles appear; flip and fry for 1 minute on the other side. Remove, keep warm and repeat until you have 12.
  4. Mix together the horseradish, crème fraîche, dill and a squeeze of lemon juice. Season; set aside.
  5. To serve, put 2 pancakes on each plate, top with a dollop of horseradish mix, a few prawns and cucumber slices; squeeze over lemon juice, season with black pepper, and garnish with dill.


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