A light, easy snack and complementary with champagne 🙂
Makes 12 – 16
1/2 cup milk
115 g self-raising flour
2 tbsp pesto (we used basil pesto)
vegetable oil, for frying
1 cup creme fraiche
75 g smoked salmon
salt and ground black pepper
12 – 16 fresh basil for garnish
1. Pout half of the milk into a mixing bowl. Add the flour, egg, pesto and seasoning and mix to a smooth batter
2. Add the remainder of the milk and stir until evenly blended
3. Heat vegetable oil in a large frying pan. Spoon the pancake batter into the heated oil in small heaps. Allow about 30 seconds for the pancake to rise, then turn and cook the other side.
4. Arrange the pancakes on a serving plate and top each one with a spoonful of creme fraiche, top with a strip of smoked salmon, and finally add the basil garnish.