Pikelets with Smoked Salmon and Herbed Sour Cream
280g (2 cups) self-raising flour
½ teaspoon baking soda
3 tablespoons caster sugar
1 ½ cups milk
2 eggs, lightly beaten
2 teaspoon white vinegar
50g butter, for cooking pikelets in
Herbed Sour Cream - recipes following
500g sliced smoked salmon
Sift flour, baking soda and sugar into a large bowl.
Pour milk, eggs and vinegar into another bowl and combine well. Make a well in the dry ingredients and pour in the liquid. Using a beater mix together until smooth.
Add a small amount of butter to a frying pan on medium heat. Once melted use a dessert spoon to drop a small spoonful of mixture into the pan, allowing room for spreading. Repeat to fit as many into the pan as you can, but make sure you still have space to slip the spatula underneath them.
When bubbles appear in the pikelets, flip them gently over. The pikelets take less time to cook on the second side. Use the spatula to lift the pikelet and check that the bottom side is golden. Once golden, remove the pikelets from the pan. Place them in single layers on a plate.
Add more butter to the frying pan if required and repeat the cooking process. Continue this until all the batter has been used.
Place the pikelets on large serving platters. Using a teaspoon, top the pikelets with the Herbed Sour Cream mixture. Cut the salmon into pieces and place on top of the sour cream and serve.
Herbed Sour Cream
250g sour cream
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
2 tablespoons chopped dill
finely grated zest of 1/2 lemon
1 tablespoon lemon juice
Place all ingredients into a bowl and mix to combine.