Ingredients
2 cans of Calvo salmon in brine
Spinach sprouts
Cream cheese
2 hard-boiled eggs
Sesame seeds
Pancake batter: 120g all-purpose flour
1 egg
200g milk
12g baking powder
25g sugar
25g extra virgin olive oil
1 tsp cinnamon
1 pinch of salt
Spinach sprouts
Cream cheese
2 hard-boiled eggs
Sesame seeds
Pancake batter: 120g all-purpose flour
1 egg
200g milk
12g baking powder
25g sugar
25g extra virgin olive oil
1 tsp cinnamon
1 pinch of salt
Preparation
30 minutes
For the pancake batter, mix all the ingredients together, whisk until smooth, then leave to rest for 15 minutes.
Heat a non-stick frying pan over medium-high heat, brush the base of the pan with a little extra virgin olive oil and add a ladleful of batter; cook until bubbles form on the surface, then flip over, cook for a few more seconds and remove. Continue until all the batter is used up, then set aside, covered with a cloth.
Spread the pancakes with cream cheese, top with the spinach leaves, sliced egg, a few sesame seeds and the salmon.
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