Smoked salmon pancakes

Method

1. 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.

2. Heat a frying pan and add either a knob of butter or olive oil. Heat until hot but not smoking.

3. 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.

4. 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.