170g/6oz self-raising flour
½ tsp baking powder
1TBS caster sugar
200ml/ 7fl oz milk
A handful of chopped tarragon
300ml tub of sour cream
6tsp horseradish sauce
3tsp wholegrain mustard
225g/8oz smoked salmon
Dill sprigs to garnish
1. Put the flour, baking powder, egg, sugar and milk in a magimix and whizz until smooth. Pour into a bowl and stir in the chopped tarragon.
2. If you haven’t got a magimx, sift the flour and baking powder into a bowl, make a well in the centre, add the egg and half of the milk, beat to a batter. Add the remaining milk gradually, stirring until lump-free, then add the chopped tarragon and some seasoning.
3. Lightly oil the simmering plate of the Aga or a frying pan. The oil should be just hazy. Wipe any excess oil away with kitchen paper.
4. Drop the mixture on in teaspoons, spacing them well apart. When bubbles rise to the surface and the pancakes look dry on top, flip over with a palette knife and cook on the other side for a further 30 seconds or so until golden brown and cooked through. Lift off and place on a plate.
5. Mix the sour cream, horseradish sauce and wholegrain mustard together. Season.
6. When the pancakes have cooled, top with the horseradish–mustard cream, a swirl of smoked salmon and a sprig of dill. Serve.
Think Ahead & Helpful Hints
• The pancakes can be frozen…when cooked and cooled, lay them on a tray lined with clingfilm, cover with more clingfilm and freeze.
• Keep them covered whilst defrosting. It only takes an hour or so for them to defrost.
• Don’t add the tarragon in the magimx or it will turn your batter green.
• The pancakes can be completely assembled and covered with clingfilm up to an hour in advance.
• Pick all of your dill sprigs and place in a container of cold water. Keep in the fridge and an hour before using, drain and lay on a tray lined with kitchen paper. Keep in a cool place.