Pizza pancakes with lemony salmon topping

A breakfast favourite gets the dinner treatment in this tasty pizza pancake recipe. Savoury pancakes are spiked with peas and ricotta then topped with a lemon poached salmon salad. Delish!

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 cup wholemeal self-raising flour
  • 1 cup trim milk
  • 1 egg
  • 1 tablespoon mint leaves, finely chopped
  • finely grated zest of 1 lemon
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cup frozen peas
  • 1/2 cup crumbled reduced-fat ricotta
  • rocket leaves, lemon wedges to serve
  • 200 gram skinless, boneless salmon fillets
  • 1 spring onion, halved
  • finely grated zest of 1 lemon, plus juice
  • 1 avocado, seeded, chopped
  • 250 gram cherry tomatoes, quartered
  • 250 gram packet cooked beetroot, diced
  • 1/4 cup mint leaves


  • 1
    Place flour in a bowl. Make a well in the centre. In a jug, whisk milk, egg, mint, zest and paprika together.
  • 2
    Gradually beat milk mixture into flour until combined. Lightly fold peas and ricotta through.
  • 3
    Heat an 18-20cm omelette pan on medium. Spray with olive oil. Spread ¼ mixture over pan. Cook for 2-3 minutes, then turn and cook for 1-2 minutes more. Keep warm. Repeat three times.
  • 4
    For the topping: Half-fill a small frying pan with water. Add salmon, onion and a squeeze of lemon. Simmer for 2 minutes. Remove from heat, then set aside, covered, for 10 minutes. Break into large flakes. In a bowl, combine all remaining ingredients.
  • 5
    Top pizzas with topping and salmon. Serve with rocket and lemon wedges.