A classic brunch dish with a festive twist, ideal for using leftover sprouts up.
125g Brussel sprouts
3 x Eggs
115g Plain flour
1 x tsp Baking powder
1 x tsp Paprika Juice x ½ lemon
200ml Semi skimmed milk
200g Smoked salmon
100g Crème fraiche
2 x tsp Creamed horseradish
3g Fresh parsley – finely chopped
Sea salt and black pepper
Sunflower oil
Whisk the eggs and milk in a bowl.
In another bowl whisk the flour, baking powder and paprika, season with salt and pepper.
Make a well in the centre and gradually add the egg mixture till smooth.
Finely shred the sprouts and add to the mix along with the lemon juice and mix well.
Mix the crème fraiche, parsley and horseradish together in a bowl.
Using a non-stick frying pan – lightly greased – make 10 pancakes with the sprout batter – keep the cooked ones warm while you cook the rest.
Serve alongside the smoked salmon and horseradish crème fraiche.
