Bills Spring Onion Pancake With Gravlax

• 2 eggs
• 1 cup milk
• 40 g butter, melted, cooled
• 125 g plain flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 50 g spring onions, sliced
• 4 cups baby english spinach
• 16 slices gravlax
• 1 telegraph cucumber, cut into ribbons with a vegetable peeler
• 125 g lemon butter

1. Place eggs, milk and melted butter in a bowl and whisk until combined. Sift flour, baking powder and salt into a bowl. Make a well in the centre, gradually add egg mixture and beat until smooth. Allow to rest for 2 hours (or overnight, if possible).
2. Heat a non-stick frying pan and ladle 4 tablespoons of batter into the pan. Sprinkle 1 tablespoon of spring onions over pancake. Turn pancake and cook on the other side. Transfer to a plate and keep warm while cooking remaining pancakes.
3. For the lemon butter, heat the juice of two lemons in a small pan over medium heat. Whisk in 125g unsalted butter in small pieces until melted and combined. Season with salt and freshly ground black pepper.
4. To serve, place a pancake on each plate, top with 1 cup of baby spinach, 4 slices of gravlax and a pile of cucumber ribbons. Spoon lemon butter around, but not on top of, the pancake.

eggs, milk, butter, flour, baking powder, salt, spring onions, english spinach, gravlax, cucumber, lemon butter

Taken from www.food.com/recipe/bills-spring-onion-pancake-with-gravlax-146769 (may not work)