Ingredients

• 200 g (7 oz/heaped 12/3 cups) plain (all-purpose) flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 eggs
• 250 ml (9 fl oz/1 cup) milk
• grated zest of 1 lemon
• 1 tablespoon finely chopped dill
• 1 tablespoon butter
• 1 tablespoon lemon juice
• 100 g (3 1/2 oz/heaped 1/3 cup) creme fraiche
• 12 slices of smoked salmon, cut in half dill sprigs, to serve

Instructions

1. To make the batter, sift the flour and salt into a bowl. Stir in the baking powder, then make a well in the centre. In a separate bowl, beat the eggs and milk together. Pour the milk mixture into the well in the dry ingredients and whisk together thoroughly. Stir in the grated lemon zest and chopped dill. Allow the batter to rest at room temperature for 10 minutes.
2. Heat a non-stick frying pan over medium heat and grease the surface with a little of the butter. Using
3. 1 tablespoon at a time, drop spoonfuls of batter onto the hot surface and cook until the top surface of the pancake begins to bubble. Flip over and cook for a further minute, then remove to a plate, stacking the pancakes to keep warm. Repeat with the remaining batter – you should make around 24.
4. Fold the lemon juice through the creme fraiche and season with a little freshly ground black pepper.
5. Top the pancakes with smoked salmon, a spoonful of the lemony creme fraiche and a sprig of dill.