• 200g self-raising flour
• 1 tsp baking powder
• pinch of salt
• 1 egg
• 300ml milk
• knob butter, melted
• 4 spring onions, finely chopped
• sunflower oil or a little butter for cooking
• 200ml tub cru00e8me frau00eeche
• 1 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• freshly cracked salt and pepper
• 2 tbsp chopped fresh dill or 1 tsp dried dill
• 200g pack smoked salmon
• chopped fresh dill, optional

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in the spring onion. Set aside to rest.
2. While the batter rests, prepare the lemon crème fraîche by mixing all the ingredients in a small bowl.
3. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop small tablespoonful of the batter per pancake into the pan to make pancakes about 4cm across. Add as many to the pan as will fit. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Transfer to a plate and cover with kitchen paper or tin foil to keep warm while you use up the rest of the batter.
4. To serve, drape a sliver of smoked salmon over each pancake and top with a generous dollop of lemony crème fraîche. Sprinkle over with some chopped fresh dill if you like.