- 100 g British self-raising flour
- 225 ml semi-skimmed milk
- 1 medium British free-range egg
- 1 tbsp vegetable oil
- 150 g tub soft cheese
- 2 tsp lemon juice
- 120 g pack Scottish smoked salmon
- 2 cornichons, finely chopped
- Few sprig fresh dill fronds, picked and washed
In a bowl or jug, whisk together the flour, milk and egg until you have a smooth batter. Let stand for 20 minutes. Line a dinner plate with baking parchment.
Put a 20cm non-stick frying pan over a medium heat, add a little of the oil and swirl around the pan. Pour a ladleful of batter into the pan, swirling so it covers the base in a thin layer. Cook the pancake for 30 seconds to 1 minute, then flip it over and cook the other side. Remove from the pan onto the prepared plate.
Repeat with the remaining mixture until you have 8 pancakes, layering with a sheet of baking parchment between each one to prevent sticking.
Mix the soft cheese with a squeeze of lemon juice. Season with freshly ground black pepper, then spread on top of the pancakes. Top with slices of smoked salmon, finely chopped cornichons and a scattering of fresh dill.