Nutritional Info

Nutrition Facts

Serving Size 1 (14926g)

Calories 16360
Calories from Fat 6306 (39%)
Amount Per Serving %DIV
Total Fat 700.7g 1078%
Saturated Fat 374.7g 1874%
Monounsaturated Fat 280.9g
Polyunsaturated Fat 45.1g
Trans Fat 0.0g
Cholesterol 2893.5mg 965%
Sodium 40087.1mg 1743%
Potassium 17290.2mg 368%
Total Carbohydrate 617.2g 206%
Dietary Fiber 0g 0%
Sugars 423.1g
Protein 1538g 3076%

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Recipe Description
The combination of unsmoked and smoked haddock fillets imparts a wonderful flavor to the filling.
Prep time
30 min
Cook time
25 min
Ready In
55 min


Serves Tool

Serves To:USMetric
50 Ounce(oz)  gruyere cheese, grated
225 Ounce(oz)  smoked haddock fillet
225 Ounce(oz)  fresh haddock fillet
300 Cup(c)  milk
150 Cup(c)  single (light) cream
40 Tablespoon(T)  butter
40 Ounce(oz)  plain (all purpose) flour
2   hard boiled eggs, choppedsalt
1 Pinch(pn)  salt
1   egg yolk
1 Teaspoon(t)  nutmeg, freshly grated
1/4 Teaspoon(t)  black pepper, ground
40 Ounce(oz)  plain (all purpose) flour
3 Teaspoon(t)  butter, melted
1   egg
300 Cup(c)  milk


To make the pancakes: Sift the flour and salt into a bowl. Make a well in the center and add the egg and yolk. Whisk the egg, incorporating some of the flour. Gradually whisk in the milk, until the batter is smooth and has the consistency of thin cream. Stir in the measured melted butter. Heat a small crepe pan or omelette pan until hot, then rub around the inside of the pan with a pad of kitchen paper dipped in melted butter. Pour about 2 tablespoons of the batter into the pan, then immediately tip the pan to coat the base evenly. Cook the pancake over a low to medium heat for about 30 seconds until the top is beginning to set and the underside is golden brown. Flip the pancake over with a spatula and cook on the other side until it is lightly browned. Repeat with the remaining batter to make 12 pancakes, rubbing the pan with melted butter between each pancake. Stack the pancakes as you make them between sheets of baking parchment. Keep the pancakes warm on a plate set over a pan of simmering water. To make the filling: Put the haddock fillets in a pan. Add the milk and poach for 6 to 8 minutes, until tender. Lift out the fish and, when cool enough to handle, remove the skin and any bones. Place atop the pancakes and serve.

Additional notes

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