7g dried yeast
1/4 teaspoon sugar
1 cup plain flour
1/2 teaspoon salt
1 cup warm milk
2 tablespoons creme fraiche or light sour cream
120g smoked salmon slices
1. Place the dried yeast and sugar in a small bowl, mix with 2 tablespoons of lukewarm water, stand for 5 min until yeast is frothy.
2. Place flour and salt in a medium bowl, add egg, yeast mixture and milk, whisking until smooth.
3. Heat a greased non-stick pan. Cook batter in 1⁄3-cup portions for 2-3 min, flipping when golden on underside. Serve topped with creme fraiche and salmon. Garnish with pepper and dill sprigs.