200g / 1⅔ cups self-raising flour
½ teaspoon salt
250ml / 1 cup milk
grated zest of 1 lemon
1 tablespoon finely chopped dill
1 tablespoon lemon juice
100g light sour cream
1 telegraph cucumber
1 tablespoon butter
12 slices of smoked salmon dill sprigs, to serve
Prep: 15 mins | Cook: 20 mins | Serves 6
To make the pancake batter, sift the flour and salt into a bowl and make a well in the centre. In a separate bowl, whisk the eggs and milk together. Pour the liquid ingredients into the dry ingredients and whisk together thoroughly. Stir in the lemon zest and dill. Allow the batter to rest at room temperature for 10 minutes.
Fold the lemon juice through the sour cream and season with a little freshly ground black pepper.
Using a vegetable peeler, remove long ribbons from the cucumber.
Heat a non-stick frying pan over a medium heat and grease the surface with a little butter. Pour ¼ cup of batter into the pan, spreading it out to form a 14cm circle. Cook until the top of the pancake begins to bubble. Flip the pancake over and cook for a further minute, then remove to a warm plate. Repeat
Top the pancakes with the smoked salmon, cucumber ribbons and a spoonful of the sour cream.