These are blini-sized pancakes that make an excellent nibble or extra dish for New Year’s Eve they can also be served as a savoury pancake on Shrove Tuesday (pancake day).
Prep time: 20 minutes/Cook time: 20 minutes/Makes: 12
Ingredients:
80g Baby Spinach
200ml semi-skimmed milk
2 eggs
3 tsp rapeseed oil (or mild olive oil)
10g dill
1 lemon
175g self-raising flour
150ml Crème Fraîche
120g Smoked Salmon
Method:
Put the spinach and milk in a blender, with the eggs and 2tsp rapeseed oil. Chop the dill and add ½ to the blender and reserve the rest. Process on high until smooth.
Take 1 lemon, cut ½ into wedges, to serve, and juice the other ½. Add the juice to the blender with the flour, season with pepper and blend until smooth. Set aside for 10 mins.
Heat a nonstick frying pan on a low-medium heat; brush with 1tsp rapeseed oil. Working in batches, add 1/2 ladlefuls of batter to the pan and cook for 1-2 mins on each side to make 12 pancakes. Set aside in a low oven to keep warm
To serve, arrange the pancakes on a serving dish and top with crème fraîche and smoked salmon. Sprinkle with the reserved dill and black pepper; serve with the lemon wedges.
