Summary

Ingredients

• 125 g flour
• 1 teaspoon Baking powder
• 2 egg (s), lightly beaten
• 125 ml milk
• 1 tablespoon sour cream

For covering:

• 125 g crème fraîche
• 2 tablespoon mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon chives, fresh
• 1 clove garlic
• 1 tablespoon dill
• 125 g salmon, smoked in slices

For decoration: lemon zest

• salt
• pepper

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Instructions

1. Sift the flour, place in a bowl with the baking powder, make a well in the middle. Mix eggs, milk and sour cream and pour into the well. Stir everything until there are no more lumps. Let the dough rest for about 10 minutes.
2. Heat a large pan, brush with a little oil or butter and bake the dough teaspoon by teaspoon in a hot pan to make small, bite-sized mini pancakes (approx. 1 teaspoon of dough per piclet). Turn the piclets in between and bake from the other side. Remove and set aside. I get about 50 pikelets from the amount of dough, after each baking process I add new oil to the pan.
3. For the topping, mix the creme fraiche, mayonnaise, chives, dill and garlic, then season the mixture lightly with salt and pepper.
4. Put a small blob of the mixture on each pikelet, place a piece of smoked salmon on top and decorate with a lemon zest.
5. The topping can be easily prepared the day before.