Spicy pancakes with smoked salmon and dill
Ingredients
- 2 eggs
- 2 cups milk or buttermilk
- 2 cups self rising flour
- 2 tablespoons horseradish
- 400 grams smoked salmon
- Sour cream for garnish
- Dill for garnish
- Salt and pepper
Directions
- In a bowl, whisk together the eggs, horseradish and milk until incorporated.
- Add in flour and mix until it becomes a loose batter.
- In a butter pan, dollop the batter in and cook on medium to low heat, turning the pancakes once they’re bubbling on top and golden brown on top.
- Remove from pan, spread sour cream on the pancake and top with dill and smoked salmon.
