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Buttermilk pancakes with prawns and dill recipe

Buttermilk pancakes with prawns and dill recipe

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

  • Serves 6
  • 20 mins to prepare and 25 mins to cook
  • 207 calories / serving
  • Healthy


  • 125g 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
  • 180g cooked king prawns
  • ¼ cucumber, thinly sliced, to serve

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    58g 29%
  • Sugars

    3g 3%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 18g Protein 9.6g Fibre 1g


  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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