Ingredients

• 125g/4½oz self-raising flour
• sifted
• 100g/3½oz wholemeal self-raising flour
• 2 large free-range eggs
• 300ml/10fl oz milk
• pinch salt
• 1 heaped tsp horseradish sauce
• butter
• for cooking
• 1 x 200ml/7fl oz carton crème fraîche
• 1 heaped tsp horseradish sauce
• or to taste
• salt and freshly ground black pepper
• 400g/14oz smoked salmon slices
• few sprigs fresh dill
• to garnish

Directions

• For the pancakes
• place the flours
• eggs
• milk
• salt and horseradish sauce into a food processor and blend until smooth (or whisk by hand with a balloon whisk.)
• Place a large heavy-based frying pan over a medium heat and lightly butter the pan using kitchen paper. When the pan is hot
• drop one dessertspoon of batter into the pan and repeat three times to make four small pancakes.
• After 1-2 minutes
• when you see bubbles forming on the surface of each pancake
• flip them over and cook for a further minutes
• or until no batter oozes out when the pancake is lightly pressed with your fingers.
• Remove the pancakes to a wire rack and cover loosely with a clean tea towel. Continue making the pancakes until all the batter is used up.
• For the topping
• mix the crème fraîche with the horseradish in a bowl and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the pancakes onto serving plates. Top with a spoonful of the horseradish cream
• some slices of salmon and sprigs of dill.