Smoked salmon pancakes
Perfect for a long lazy breakfast with family
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
200g self-raising flour, sieved
1 tsp baking powder, sieved
3 eggs, lightly beaten
200ml milk
25ml melted butter
a spring dill, finely chopped
cracked black pepper
4 generous slices of smoked salmon
2 tbsp crème fresh
the zest of 2 lemons
Method
Whisk the flour, baking powder, eggs, milk and melted butter until smooth. Add the chopped dill and some cracked black pepper as well as a sprinkling of salt.
Heat a frying pan and add either a knob of butter or olive oil. Heat until hot but not smoking.
I usually make a very small pancake to start off, as it often has to be discarded. The first pancake is generally not a success. After this spoon two generous dessert spoons of batter onto the pan and cook until golden underneath then flip it over until the other side is also golden. Store in a warm oven, covered by a plate until you are ready to serve. Continue to make pancakes with the rest of the batter.
Mix the crème fraiche with the lemon zest and add a little black pepper. Serve the pancakes warm with the salmon and a spoon of the crème fraiche.
