Try a savoury twist on the classic Rayburn drop scones.
115g (4 oz) self-raising flour
2 tbsp Pesto sauce
100 ml (4 fl oz) milk
Salt and freshly ground black pepper
For the Topping:
Crème fraîche or sour cream
55g (2 oz) smoked salmon, make up into small rolls
For the Garnish:
Chopped fresh parsley or dill
1. Place the flour in a basin and make a well in the centre. Add the egg, pesto sauce and half the milk, whisk together and thin to a dropping consistency with the remaining milk. Season.
2. Wipe the simmering end of the hotplate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the hotplate, when bubbles rise to the surface, turn over and cook the other side. Leave to cool in a clean tea-towel.
3. Place the pancakes on a serving plate, top each pancake with a spoon of sour cream and a roll of smoked salmon. Garnish with the lemon and chopped parsley or dill.