- 225g plain flour, sifted
- 1 tsp baking powder
- 2 large eggs
- 150ml full fat milk
- 150ml buttermilk
- 1 tbsp butter, melted and cooled
- Pinch salt
- Small bunch of dill leaves, chopped
- 200g smoked salmon, cut or torn into small pieces
- Groundnut oil and unsalted butter for frying
For the horseradish cream:
- 200ml crème fraiche
- 2 tsp creamed horseradish
- Juice of ½ lemon
- ½ tsp sugar
Either smoked salmon or trout can be used here.
Put the flour, baking powder, eggs, and both types of milk into a food processor and whiz. Pour into a jug and mix in the melted butter, salt and most of the dill (leave some in reserve to sprinkle on before serving).
Heat a little groundnut oil and unsalted butter in a frying pan – you only want enough to glaze the pan, keep the fat to a minimum – and, once it is hot but not smoking, spoon dollops of the batter into the pan. The pancakes should be about 4cm across - you should be able to do several at a time.
When each cake has set underneath, and you can see bubbles on the surface, flip it over and cook until golden on the other side. You can keep these warm on a baking sheet in a low oven (keep them in single layers) while you cook the rest. It doesn’t take long.
To serve, top the warm pancakes with the cream, the smoked salmon and a little dill. Serve immediately.
Try one of our other many salmon dishes, including plenty more recipes for smoked salmon, such as herb fritters with smoked salmon and baked leeks with smoked salmon.