These lovely morsels are a fuss free version of mini crumpets (known as pikelets in Australasia or pancakes in North America). Use them as a base for canapés or make larger ones for starters. Delicious topped with horseradish cream and cured salmon.
125g self raising flour, sifted
125ml whole milk
2 eggs, beaten
1 tbsp dill, chopped
1 tbsp chives, chopped
Lightly whisk the eggs and milk together. Into a bowl, sift the flour again and make a well in the centre. Whisk in the egg and milk mixture until well combined. Season with salt and pepper and stir through the herbs.
Heat a large non stick pan over a medium heat, add a teaspoon of vegetable oil. Drop a heaped tablespoon of batter into the pan using a spoon to flatten into a circle. Cook until bubbles appear on the surface then flip over and cook on the other side for a minute. Lift out to a cooling rack and repeat until all are cooked.
Chive & Dill Pancakes
Ingredients
- 125 g self raising flour sifted
- 125 ml whole milk
- 2 eggs beaten
- 1 tbsp dill chopped
- 1 tbsp chives chopped
Instructions
- Lightly whisk the eggs and milk together. Into a bowl, sift the flour again and make a well in the centre. Whisk in the egg and milk mixture until well combined. Season with salt and pepper and stir through the herbs.
- Heat a large non stick pan over a medium heat, add a teaspoon of vegetable oil. Drop a heaped tablespoon of batter into the pan using a spoon to flatten into a circle. Cook until bubbles appear on the surface then flip over and cook on the other side for a minute. Lift out to a cooling rack and repeat until all are cooked.
Comments (0)