Buttermilk pancakes with salmon & horseradish cream
Great for brunch or a light lunch or supper.
Serves 4
170g self-raising flour, sifted 1tsp baking powder 2 eggs, separated 200ml buttermilk 2tsp caster sugar 1tbsp finely chopped chives, plus extra for sprinkling 100ml milk 250ml crème fraîche 1 heaped tbsp creamed horseradish 1-2 tbsp butter, for frying 400g smoked salmon, to serve 1 lemon, sliced into wedges Sea salt and freshly ground black pepper, to taste
YOU WILL NEED
A large frying pan To make the pancake batter, put the flour, baking powder, egg yolks, buttermilk, sugar and chives in a large mixing bowl and whisk together. Season well with salt and pepper, then gradually pour in the milk until the batter is smooth and pourable.
In a separate bowl, whisk the egg whites to form stiff peaks. Gently fold the egg whites into the batter mixture using a spatula. Cover and put in the fridge to rest for 30 mins.
For the horseradish cream, whisk together the crème fraîche and horseradish in a mixing bowl and season with salt and pepper.
When you are ready, remove the batter mixture from the fridge and stir once. Put a little butter in a large frying pan over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the rested batter into the pan, leaving a little space between each. Cook until the underside of each pancake is golden brown and a few bubbles have started to appear on the top – this would take around 2-3 mins.
Turn the pancake over using a spatula and cook on the other side until golden brown.
Serve warm, topped with a spoon of the horseradish cream, smoked salmon and wedge of lemon to squeeze over the top. Sprinkle with extra chopped chives.