• 100 g British self-raising flour
  • 225 ml semi-skimmed milk
  • 1 medium British free-range egg
  • 1 tbsp vegetable oil
  • 150 g tub soft cheese
  • 2 tsp lemon juice
  • 120 g pack Scottish smoked salmon
  • 2 cornichons, finely chopped
  • 4 sprigs fresh dill, picked and washed


  1. 1

    In a bowl or jug, whisk together the flour, milk and egg until you have a smooth batter. Let stand for 20 minutes. Line a dinner plate with baking parchment.

  2. 2

    Put a 20cm non-stick frying pan over a medium heat, add a little of the oil and swirl around the pan. Pour a ladleful of batter into the pan, swirling so it covers the base in a thin layer. Cook the pancake for 30 seconds to 1 minute, then flip it over and cook the other side. Remove from the pan onto the prepared plate.

  3. 3

    Repeat with the remaining mixture until you have 8 pancakes, layering with a sheet of baking parchment between each one to prevent sticking.

  4. 4

    Mix the soft cheese with a squeeze of lemon juice. Season with freshly ground black pepper, then spread on top of the pancakes. Top with slices of smoked salmon, finely chopped cornichons and a scattering of fresh dill.

Nutritional Details

Each serving provides
  • Energy 1398kj 334kcal 17%
  • Fat 21.2g 30%
  • Saturates 9.5g 48%
  • Sugars 2.9g 3%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 829kj/198kcal

Each serving provides

19.6g carbohydrate 0.8g fibre 15.9g protein

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