Seafood Pancakes are easy to make and packed with delicious flavours. Let me show you how to make this recipe for simple pancakes filled with a creamy seafood sauce.
You only need a few basic ingredients to make pancakes. And, they make a great vehicle for all kinds of sweet and savoury dishes.
What are pancakes?
Pancakes are made by pouring a batter made onto a hot pan. There are lots of different kinds of pancakes and the batter can be made from different types of flour.
Thick pancakes like Scotch Pancakes and American breakfast pancakes are made with a thicker batter and the thin crepe-style pancakes are made with a thinner batter.
What kind of pan do I need for pancakes?
Use an non-stick frying pan that is good condition to make the best crepe-style pancakes. That way they will be easy to turn and remove from the pan without breaking.
What ingredients are in the pancakes for the Seafood Pancake recipe?
The pancakes for Seafood Pancake are very simple and contain ingredients that you will have in your pantry and fridge.
- Plain (all-purpose) flour
You will also need a little butter to grease the pan.
What kind of seafood is in Seafood Pancakes?
Use any fish or seafood that you like and have available, the recipe is very adaptable. Here are some suggestions that you can mix and match:
- Prawns or Shrimp
- Smoked haddock
- Scampi (unbreaded)
Cook the seafood or fish very lightly before adding to the sauce because it will cook further in the heat of the sauce and also in the oven.
What is in the sauce for the Seafood Pancakes?
My seafood filling is simple, I use creme fraiche and tartare sauce to create an instant and tasty sauce.
What is Tartare Sauce?
Tartare Sauce is a French sauce made from mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. It is commonly served with fish and adds a slightly sharp piquant taste to the Seafood Pancake sauce.
I don’t have creme fraiche, what else can I use?
Use Sour Cream, or double cream as a substitute. Creme Fraiche has a slight acidity that works really well in this sauce so if you use double cream I suggest that you add 2 tsp of fresh lemon juice. I don’t recommend you use yogurt as it is likely to split when heated.
Can I freeze Seafood Pancakes?
You can make and freeze the pancakes, just put some parchment or waxed paper between each pancake and wrap and freeze. The pancakes take minutes to defrost if you separate them.
The filling for the pancakes does not freeze, but you can use frozen seafood as long as you fully defrost and lightly cook it before adding to the sauce.
Can I use ready-made pancakes?
Yes, you can use ready-made pancakes, just check that they don’t have additional sugars in them as this will affect the taste of your savoury pancake.
How to make Seafood Pancakes
Follow the step-by-step instructions for best results.
All quantities and full instructions can be found in the recipe card at the bottom of the page
Make the pancakes
Sieve the dry ingredients into a large bowl or jug.
Add the wet ingredients
Put the egg and half the milk into the bowl with the flour. Stir gradually to incorporate all the flour.
Whisk to mix
When the batter becomes thick, add the remaining milk and whisk until there are no lumps. The batter should be a thin pouring consistency.
Leave the batter to sit for 30 minutes then check the consistency, it should be similar to single cream. It it is too thick add a little more milk.
Pour into the pan
- Heat the pan to medium-hot and add a little butter.
- Pour in about 60 ml of batter and swirl it around. This pancake will let you see if 60 ml is the right amount of batter for your pan, adust accordingly.
Flip the pancake
- After about 90 seconds you will see the edge of the pancake becomes brown.
- Ease the pancake from the edges of the pan with a spatula and flip it over.
- Cook on the second side for about a minute, then turn it onto a tea towel placed on a cooling tray.
- Cover with the tea towel and continue to make pancakes until you use all the batter.
Make the Seafood Pancakes filling
Heat the butter in the same pan you made the pancakes, add the chopped spring onions and cook for a minute until they start to soften.
Add the seafood
Add any raw prawns or scampi to the butter and cook gently until they change colour. This will take a minute or so, no more or they will be tough.
Put the remaining ingredients into the pan
- Add the Creme Fraiche to the pan with any cooked fish or shellfish you are using e.g flaked cooked salmon, cooked prawns, crab, smoked haddock etc.
- Add the Tartare Sauce and gently fold all the ingredients together in the pan.
- Heat very gently until the sauce is warm.
Fill the pancakes
Lay out a pancake and add a large spoonful of the sauce into the centre.
Place in an ovenproof dish
Fold the pancake over the filling and place in a buttered ovenproof dish. Continue to fill the pancakes until they are all used.
Top the pancakes with sauce and cheese.
Pour any remaining sauce over the pancakes and cover with grated cheese. I use grated mozzarella, however parmesan or cheddar would also be good.
Bake the Seafood Pancakes
Bake for about 15-20 minutes unti the cheese has melted and the sauce is bubbling.
How do I serve Seafood Pancakes?
This recipe makes 8 pancakes.
- Main Course – serve two Seafood Pancakes with vegetables or salad side dishes.
- Lunch – serve two Seafood Pancake with a salad garnish.
- Appetizer – serve one with a salad garnish.
More Seafood Recipes
More Pancake Recipes from Farmersgirl Kitchen
PIN FOR LATER
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- weighing scales
- Measuring spoons
- bowl or jug
- Frying Pan
- chopping board
- Sharp knife
- non-metallic ovenproof dish
For the pancakes
- 125 g plain (all purpose) flour
- 1 pinch salt
- 1 large egg
- 300 ml milk
- 15 g butter to grease the pan
For the filling
- 2 spring onions
- 200 g scampi, prawns, salmon or mixed seafood
- 200 g creme fraiche
- 3 tsp tartare sauce
- 1/4 tsp black pepper freshly ground
- 1/2 tsp salt
- 1 tbsp olive oil
- 30 g butter
- 100 g mozarella cheese grated (optional)
For the pancakes
- Sieve the dry ingredients into a mixing bowl.
- Make a well in the centre and add the egg and half the milk.
- Stir gradually incorporating the flour.
- Once the batter has thickened, add the rmaining milk.
- Beat with a whisk until you have a smooth batter of thin pouring consistency.
- Leave to stand for half an hour then, if required, add more milk to get the correct consistency.
- Heat a non-stick pan and add a little butter.
- Pour about 60 ml of batter into the pan and swirl it around to cover the base of the pan. The first pancake will help you determine if this is the right amount for your pan.
- After about a minute and a half you will see the edges start to brown. Loosen the edges with a spatula and flip the pancake over.
- Cook on the second side for around minute, checking to make sure it is not getting too brown.
- Turn the pancakes onto a tea towel placed over a cooling rack until you are ready to fill them.
For the filling
- Grease a large ovenproof dish with 10 g of the butter.
- Turn down the heat and put the remaining butter and the oil in the pan used for the pancakes.
- When it starts to bubble, add the chopped spring onions and saute for around a minute.
- Add raw prawns, scampi or other raw other seafood to the pan and cook until they just turn colour.
- Remove the pan from the heat and add the creme fraiche, tartare sauce, and any cooked fish or seafood. stirring
- Stir gently so as not to break up the seafood. Taste the sauce then add the salt and pepper if required.
- Pre-heat the oven to 180C
- Take a pancake and place a spoonful of the seafood and sauce inside. Fold it in half and place in the ovenproof dish.
- Continue to fill the pancakes and place them into the dish overlapping.
- Pour the remaining sauce over the top of the pancakes.
- Sprinkle with grated cheese, if liked.
- Bake in the oven for 20 minutes until the cheese has melted and the pancakes and filling are warmed through.
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