Buttermilk pancakes with spinach and roasted salmon

Tender buttermilk pancakes topped with crispy-skinned salmon, wilted spinach, and a savoury miso butter create a luxurious brunch experience that balances fluffy textures with rich, umami flavours.

These buttermilk pancakes with spinach and roasted salmon offer a balanced nutritional profile. The dish contains healthy omega-3 fatty acids from the salmon, iron from the spinach, and protein from both the salmon and eggs. However, the butter content and overall fat levels from the clarified butter and miso butter contribute to a moderate calorie density, resulting in a Nutri-Score C rating.

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Ingredients

For the pancakes

• plain flour 150g/5½oz
• baking powder 1 tsp
• bicarbonate of soda ½ tsp
• egg 1 free-range
• buttermilk 250ml/9fl oz
• butter 30g/1oz unsalted, melted
• clarified butter 75g/2½oz or ghee, for frying

For the salmon, egg and spinach

• olive oil 6 tbsp
• salmon 4 x 200g/7oz fillets
• spinach 25g/2½oz baby leaf
• eggs 4 free-range

For the miso butter

• butter 85g/3oz unsalted, softened
• miso 50g/1¾oz white paste
• spring onions 4, trimmed and very finely chopped

Method

1. To make the buttermilk pancakes, combine the plain flour, baking powder and bicarbonate of soda in a large bowl.
2. Add the egg, buttermilk and melted butter then whisk thoroughly to create a smooth batter. Allow the mixture to rest for 10 minutes to develop flavour and texture.
3. Heat the clarified butter in a non-stick frying pan over medium heat and pour in a ladle of the buttermilk pancake batter. Cook for 2–3 minutes on each side until they turn golden brown and develop a light, fluffy interior.
4. Continue the process with the remaining batter until you have 8 pancakes in total. Keep them warm by covering with aluminium foil while you prepare the other components.
5. For the roasted salmon, preheat your oven to 220C/200C Fan/Gas 7.
6. Heat 2 tablespoons of olive oil in a large flameproof frying pan over medium-high heat. Place the salmon fillets skin-side down and cook for about a minute until the skin begins to crisp. Transfer the pan to the preheated oven and roast for 8–10 minutes, or until the salmon is just cooked through but still moist.
7. In a separate frying pan, heat 2 tablespoons of olive oil and quickly sauté the spinach until just wilted. Remove from the pan and set aside to drain any excess moisture.
8. Wipe the pan clean, add the remaining olive oil and fry the eggs until the whites are set and edges turn crispy while maintaining runny yolks.
9. To prepare the miso butter, mix the softened butter, white miso paste and finely chopped spring onions together in a small bowl until well combined.
10. To serve, place two warm buttermilk pancakes on each plate, top with a spoonful of miso butter, a salmon fillet, wilted spinach and finally a crispy fried egg.

Suggested Wine Pairing

Majestic: Vidal Estate Marlborough Sauvignon Blanc

This vibrant New Zealand white wine offers a perfect complement to the buttermilk pancakes with salmon dish. Its zesty citrus notes and herbaceous character enhance the fresh flavours of the spinach while the crisp acidity cuts through the richness of the roasted salmon and miso butter. The wine’s balanced mineral finish cleanses the palate between bites of this flavourful brunch.

Tesco: Finest Picpoul de Pinet

This refreshing French coastal wine pairs wonderfully with these buttermilk pancakes and seafood combination. Its delicate citrus and stone fruit profile works beautifully with the oily texture of the salmon, while the wine’s natural brightness complements the savoury umami notes from the miso butter. The clean, crisp finish helps balance the richness of the fried eggs in this luxurious brunch dish.

Sainsbury’s: Taste the Difference Albariño

This elegant Spanish white showcases appealing peach and apple aromas that harmonize splendidly with the buttermilk pancake base. Its subtle salinity makes it an ideal match for the roasted salmon, while the wine’s refreshing character contrasts beautifully with the creamy miso butter. The balanced acidity cuts through the richness of this indulgent breakfast creation, making each bite taste freshly prepared.

What can you serve with this

1. Fresh avocado slices add a creamy, nutritious element that complements the richness of the salmon while providing healthy fats.
2. Lemon wedges offer a bright acidic balance that cuts through the richness of the miso butter and enhances the salmon’s natural flavour.
3. Pickled cucumber provides a refreshing crunch and tangy contrast to the soft textures of the buttermilk pancakes and eggs.
4. Dill sauce creates a classic pairing with salmon while adding herbaceous freshness to balance the savoury miso butter.
5. Toasted sesame seeds sprinkled on top add a nutty crunch and visual appeal that elevates the dish’s presentation.

Nutri-score Health Check

This buttermilk pancakes with spinach and roasted salmon recipe receives a Nutri-Score C rating, placing it in the “Moderately healthy” category. The dish contains several positive nutritional factors including high-quality protein from salmon and eggs, omega-3 fatty acids, and essential nutrients from spinach like iron and vitamins. However, negative factors include the significant amount of saturated fat from multiple butter sources (clarified butter, regular butter, and miso butter) and relatively high sodium content from the miso paste. The overall calorie density is moderate to high, influenced by the multiple fat sources. The combination of nutritious ingredients with higher fat components results in this middle-range score. This score has been automatically calculated from the ingredients in the recipe and is only a guide.