For the pancakes
75g/3oz plain flour
75g/3oz spelt flour
½ teaspoon bicarbonate soda
1 teaspoon cream of tartar
275ml/10fl oz semi-skimmed milk
vegetable oil, for cooking
For the topping
4 tablespoons crème fraîche
1 medium, cooked beetroot, finely diced
2 teaspoons horseradish sauce
1 tablespoon snipped fresh chives
75g/3oz smoked salmon, chopped
freshly ground black pepper
thin slices of beetroot and chopped chives, to garnish
To make the pancakes, place the eggs in a medium mixing bowl and whisk them with a balloon whisk until frothy. Then beat in the flours, bicarbonate of soda, cream of tartar and a pinch of salt. Add half the milk and beat well, then add the other half and beat until it is nice and smooth.
Heat a little vegetable oil in a large, non-stick frying pan and pour in tablespoons of batter. Cook for a minute until the bubbles that come up start to set, then turn over and cook the other side until lightly brown. Repeat until all the batter is used up. The pancakes are served at room temperature so once cooked, they can simply be put onto a serving platter.
To make the topping, place the crème fraîche in a small mixing bowl and stir in the beetroot, horseradish and chives. Taste and season with a little black pepper. Add the salmon and gently fold in.
To serve, place a little of the salmon mixture on top of each pancake and then garnish with beetroot slices and chives.
This mixture makes a lot of pancakes, so there are plenty to freeze. You’ll find that you won’t use all of them up with the amount of topping this recipe gives you. I don’t see the point of making a small batch each time – make plenty and then just whip them out of the freezer and onto a pan to heat through. Brilliant if you have some unexpected guests or you just fancy a snack. And, might I be so bold as to suggest a large poached or fried egg on top of a couple of them for breakfast!