- Mix the flour, Bicarbonate of soda, sugar, lemon zest, dill and salt in a bowl.
- Make a well in the centre of the flour and add the egg, milk, crème fraiche and melted butter. Whisk together.
- Heat a small knob of butter and ½ tbsp of sunflower oil in a non-stick frying pan. When the butter starts to froth place 2 tbsp of pancake mix in the pan and gently coax into a circle (around 8cm wide). Repeat the process making sure there is space between the pancakes. Cook for about 3 minutes or until the edges of the pancakes are set and bubbles start to appear in the middle. Turn the pancakes over and cook for a further minute.
- Remove the pancakes from the pan and if you have any pancake mix left repeat the process.
- Place the pancakes onto a plate and serve with smoked salmon.
- Spoon a little crème fraiche alongside the smoked salmon and finish with a few grinds of black pepper and a sprinkling of dill. Serve with lemon wedge (optional)
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