2 tbsp fresh dill, chopped, plus extra sprigs to serve
180g cooked king prawns
¼ cucumber, thinly sliced, to serve
In a mixing bowl, sift the flour, baking powder, and bicarb together with a pinch of salt and the lemon zest.
Whisk together the egg, buttermilk, and butter to make a thick batter. Set aside for 10 minutes after covering with clingfilm.
Brush 2 tbsp of the mixture into a heated pan and cook over medium heat. Fry for 1-2 minutes, or until bubbles appear, then flip and fry for another minute. Remove from the oven, keep warm, and continue until you have 12 total.
Combine the horseradish, crème fraîche, dill, and a squeeze of lemon juice in a mixing bowl. Set aside after seasoning.
To serve, place 2 pancakes on each plate, top with a dollop of horseradish mixture, a few prawns, and cucumber slices; pour lemon juice over top, season with black pepper, and garnish with dill.