The pikelets can be made a day ahead, or frozen in single layers for up to a month. The sour cream mixture for the topping can be prepared a day ahead. You can assemble the pikelets up to an hour before you are going to serve them.
makes about 50
1 cup self-raising flour
2 eggs, lightly beaten
1/2 cup milk
1 tablespoon sour cream
1/2 cup sour cream
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
1/4 pound sliced smoked salmon
strips of lemon peel, to decorate
1. Sift the flour into a bowl and make a well in the centre. Mix the beaten egg, milk and sour cream and pour into the well. Stir into the flour until the batter is smooth and free of lumps. Set aside for 10 minutes.
2. Heat a large skillet, brush with oil or melted butter, then drop teaspoons of mixture into the pan. When bubbles appear on the surface, turn the pikelets over and cook the other side. Remove and set aside. Repeat until all the batter has been used.
3. For the topping, stir the sour cream, mayonnaise, lemon juice, chives and mint together until well combined. Spoon a small amount onto each pikelet. Top with a piece of smoked salmon and decorate with strips of lemon peel.
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