Buttermilk pancakes with prawns and dill recipe
- Serves 6
- 20 mins to prepare and 25 mins to cook
- 207 calories / serving
Ingredients
- 125g plain flour, sifted
- ¾ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 lemon, zested, plus wedges to serve
- 1 large egg, lightly beaten
- 225ml buttermilk
- 2 tbsp butter, melted, plus extra for frying
- 1 tbsp horseradish sauce
- 100ml half-fat crème fraîche
- 2 tbsp fresh dill, chopped, plus extra sprigs to serve
- 180g cooked king prawns
- ¼ cucumber, thinly sliced, to serve
Directions
- 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.
