Another favourite dish of mine from the famous Bill’s café in Darlinghurst, Sydney. It is typical of Bill Granger’s style that the fresh, oniony pancake is topped with a tangle of fresh green leaves and cooling cucumber ribbons, with the added luxury of cured salmon and a rich lemon- butter sauce. This makes a brilliant weekend lunch or light supper.

Ingredients
Feeds 4. Takes 30 mins.

2 eggs
250ml milk
40g butter, melted and cooled
125g plain flour
2tsp baking powder
½tsp salt
50g spring onions, finely chopped
1 cucumber
200g baby spinach leaves
8 slices gravlax

For lemon sauce

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Background

• Indian mee goreng

• Fried sweetcorn cakes with sweet chilli sauce

• Macadamia nut and toffee tart

• Spring onion pancakes with gravlax salmon

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Juice of 2 small lemons
125g unsalted butter, chilled
Sea salt
Freshly ground black pepper

To make the batter, place the 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 and gradually add the egg mixture, beating until smooth. Rest for two hours or, better still, overnight.

Heat a non-stick frying pan and ladle 4tbsp of the batter into the pan to form one pancake. Scatter 1tbsp chopped spring onions on top, and cook for around two minutes until bubbles appear on the surface, then turn and cook briefly on the other side. Transfer to a plate and keep warm while you cook the remaining pancakes.

To make the sauce, heat the lemon juice in a pan over a medium heat. Whisk in the butter in small pieces until melted and combined. Season with salt and pepper.

To serve, cut the cucumber into lengthwise ribbons using a vegetable peeler. Place a pancake on each warmed plate, scatter with baby spinach leaves, sliced gravlax and cucumber ribbons. Spoon the hot lemon butter sauce around, but not on top of, the pancakes.

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