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    Buttermilk Pancakes with Horseradish Sauce and Smoked Salmon

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    Buttermilk Pancakes with Horseradish Sauce and Smoked Salmon

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • Accompaniments
    • 3 tbsp freshly grated horseradish
    • 200ml crème fraîche
    • salt and freshly ground pepper
    • 18 slices smoked salmon
    • 2 lemons, cut into wedges
    • Fresh chives or flat leaf parsley
    • Pancake batter
    • 250g plain flour
    • ½ tsp salt
    • ½ tsp bicarbonate of soda
    • 1½ tsp baking powder
    • 1 medium egg, lightly beaten
    • 284ml carton buttermilk
    • 15g butter, melted
    • 100ml cold water
    • Sunflower oil for frying


    1. Mix the horseradish and crème fraîche. Season, cover and chill.
    2. Turn the oven on low and put a baking sheet in to heat.
    3. Sift the flour, salt, bicarbonate of soda and baking powder into a bowl. Make a well in the centre and beat in the egg, then the buttermilk and butter. Add about 100ml water to create a smooth batter that's about as thick as double cream.
    4. Put a heavy-based frying pan over a medium heat. Add 1 tbsp oil.
    5. When hot, spoon a blob of batter into the pan. Repeat until you have 4 pancakes of 8-9cm diameter. After about 2 minutes, they should be puffy and golden brown underneath. Flip them and cook for 1-2 minutes on the other side. Keep warm in the oven until all are cooked.
    6. Divide the pancakes between 6 plates. Add a blob of horseradish cream and 3 slices smoked salmon. Season with pepper, garnish with lemon wedges and chives or parsley and serve.

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