Try these hearty buttermilk pancakes teamed with the fresh flavours of king prawns, dill and horseradish cream.
Sift the flour, baking powder and bicarb into a bowl, add a pinch of salt and the lemon zest; mix.
Add the egg, buttermilk and butter, and whisk into a thick batter. Cover with clingfilm and set aside for 10 minutes.
Brush butter into a hot pan, spoon 2 tbsp of the mix and put over a medium heat. Fry for 1-2 minutes or until bubbles appear; flip and fry for 1 minute on the other side. Remove, keep warm and repeat until you have 12.
Mix together the horseradish, crème fraîche, dill and a squeeze of lemon juice. Season; set aside.
To serve, put 2 pancakes on each plate, top with a dollop of horseradish mix, a few prawns and cucumber slices; squeeze over lemon juice, season with black pepper, and garnish with dill.
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