Smart and delicate, these quick and easy mini pancakes are flavoured with spring onions and dill, then topped with crème fraîche. Serve with a fresh-tasting salsa for the perfect final touch. Delicious!
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For smoked salmon, use skinned and flaked smoked mackerel fillets and add a little mild horseradish sauce to the crème fraîche for topping; garnish with watercress. * For spring onions, dill and salmon, coarsely grate 1 carrot, 1 courgette and 75g Gruyère cheese, and reduce the milk to 250ml. Serve with Greek-style yoghurt and a sliced tomato and red onion salad.
For a cucumber and avocado salsa, toss 2 chopped ripe avocados in a bowl with the juice of 1 small lime. Add 1/2 cucumber, finely chopped, 3 tbsp chopped fresh coriander and a chopped fresh red chilli or a pinch of mild chilli seasoning, or to taste.
Chickpea and sweetcorn pancakes In a blender, combine 175g chickpea or gram flour, 125g fine cornmeal, 4 tsp baking powder, 1 tsp curry powder and 1/2 tsp each salt and caster sugar. Add 2 eggs, 450ml semi-skimmed milk and 50g cooled melted butter. Blend until smooth. Stir in 75g sweetcorn, well-drained or thawed if frozen. Cook the pancakes as the basic recipe and serve with bought or homemade cucumber raita.