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Serving Suggestion: American herb pancakes

pastrami pankcakes


For the pancakes:
150g plain flour
1 tbsp caster sugar
pinch salt
1 tsp baking powder
125ml full-fat milk
1 free-range egg
30g/1oz butter, melted
1 tbsp fresh dill, chopped
vegetable oil, for frying

For serving:
200g/7oz cottage cheese
12 gherkins, chopped
½ red onion, finely chopped
12 slices pastrami

To Serve

This recipe by Simon Rimmer serves 4.

Preparation Method

  1. For the pancakes, sieve the flour, sugar, salt and baking powder into a bowl
  2. Whisk the milk, egg, butter and dill together in a separate bowl
  3. Stir the wet mixture into the dry ingredients until the mixture comes together as a smooth, thick batter
  4. Heat a little vegetable oil in a frying pan and spoon in tablespoonfuls of the pancake batter. Cook the pancakes for 1-2 minutes, or until bubbles form on the surface, then carefully turn them over and cook for a further 1-2 minutes, until golden-brown on both sides.
  5. Remove the pancakes from the pan and keep warm. Repeat with the remaining pancake mixture.
  6. Mix the cottage cheese, gherkins and red onion together in a small bowl.
  7. Heat a frying pan until hot and fry the pastrami slices until crisp.
  8. To serve, stack the pancakes on serving plates and spoon some of the cottage cheese mixture alongside. Top with the crisp pastrami