Black pepper blinis pancakes with horseradish
Ingredients
- 300g (10oz) plain flour
- 2tsp baking powder
- salt
- ½tsp coarse ground black pepper
- 300ml (10fl oz) milk
- 50g butter, melted
- 2 eggs, beaten
- a little oil for frying
- For the topping
- 8tbsp crème fraîche
- 2tbsp creamed horseradish
- 1tsp lemon juice
- 2tbsp chopped fresh chives
- for the topping
- 200g (7oz) roasted red pepper strips, smoked salmon or rare roast beef
Each serving contains 83.3 calories, 1.1g sugar, 6g fat, 11g saturates and 5g salt.
Method
Sift the flour and baking powder together with a pinch of salt and a little pepper. Beat the milk, butter and eggs together then beat into the flour mixture to make a thick batter.
Heat a non-stock frying pan, add a few drops of oil, then spread it around the pan with a little kitchen paper. Use a dessertspoon to drop rounds of the batter into the hot pan. Cook until holes appear on the surface, then flip over and cook for a further couple of minutes until both sides are golden. Transfer to a wire rack with a clean tea towel on top, tucking the pancakes in the tea towel to keep warm. Repeat to make about 30 pancakes.
Mix the crème fraîche, horseradish together with the lemon juice and chives and season with ground black pepper. Top each pancake with a little of the cream mixture then a slither of smoked salmon, roast beef or roasted pepper strips. Serve straight away.
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