Scotch pancakes with Inverawe smoked trout and sour cream

Serves 8 (24-30 pancakes)

If you make the pancakes a couple of days in advance, wrap then in clingfilm and store them in the fridge.  When you come to use them on the day of serving, however, they need no reheating and can be served just as they are.

Make this size (dessertspoon) for canapés or use a tablespoon to make larger pancakes to serve on plates as a first course.

Smoked salmon is a good substitute if you cannot find the Inverawe cold-smoked trout.

Ingredients

125g/4 ½ oz self raising flour, sifted

100g/3 ½ oz wholemeal self raising flour

2 large free range eggs

300ml/1/2 pint milk

A pinch of salt

2 heaped teaspoons horseradish sauce

Butter, for greasing

1 x 284ml tub soured cream

Freshly ground black pepper

1 x 400g pack of Inverawe cold smoked trout

Snipped chives or dill fronds to garnish

Method

Place the flours, eggs, milk and salt in a food processor, add 1 teaspoon of the horseradish sauce and process until smooth.  (or whisk by hand with a balloon whisk)

Place a large, heavy-based frying pan or girdle (griddle) on a medium heat and lightly butter the surface, using kitchen paper.  When the pan is sufficiently hot (test by dropping a teaspoonful of batter on to the surface: it should bubble within 1 minute), drop 1 dessertspoonful of batter into the pan and repeat three times to make 4 pancakes.  After 1-2 minutes, you will see bubbles: this is the sign to flip the pancakes over.  Cook for a further minute or so, until batter does not ooze out when lightly pressed with your fingers.

Remove to a wire rack and cover loosely with a tea towel.

Continue making the pancakes until the batter is all used up.

For the topping, mix the soured cream with the remaining horseradish and some salt and pepper.

To serve, spoon some of the cream mixture over each pancake and garnish with some smoked trout and chives or dill.