Dill pancakes with smoked salmon and crème fraîche
Take these light delectable pancakes to the next level with a slice of smoked salmon, fresh dill and a dollop of crème fraîche
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
110g self-raising flour
1 tsp baking powder
25g caster sugar
pinch of salt
1 egg
110ml milk
1 drop of sunflower oil, for greasing
2 tbsp chopped dill
8 slices of smoked salmon
crème fraîche
dill sprigs
28cm (11in) frying pan
Method
Sift the flour and baking powder into a bowl, add the sugar and salt and stir to mix.
Make a well in the centre, crack in the egg and whisk, gradually drawing in the flour from the edge.
Add the milk gradually, whisking all the time, to form a smooth batter.
Lightly grease a frying pan and warm it over a moderate heat.
Drop 3 tablespoons of the batter into the pan, keeping well apart so they don’t stick together.
Cook for about 2 minutes or until bubbles appear on the surface and begin to burst and the drop scones are golden underneath, then flip them over and cook on the other side for a minute or until golden on this side as well.
Remove from the pan and serve warm on a hot plate with a ruffle of thin slices of smoked salmon, a dollop of crème fraîche and a few sprigs of dill.
