(Makes approx 70)
110g Oast to Host Cake Flour
salt, pepper, finely chopped thyme leaves
1 egg
1/2 pint milk
smoked salmon
fresh dill
Put dry ingredients into a bowl, add the egg and a little milk.  With a wooden spoon bring together mixture adding a little milk at a time until you have a smooth batter.  Beat for a minute or two before heating a large based pancake pan/frying pan on the hob wiping the pan with a little butter on a piece of kitchen paper.  
Take a teaspoon of batter at a time putting into the pan leaving a little space between each so you can flip them over.  Once bubbles appear on the surface flip them over with a knife or kitchen tool to cook the other side.
Remove and place on a clean tea towel placed on a plate or baking tray, cover and continue cooking until you have as many as you need.
When ready to eat - spread with cream cheese or creme fraiche (seasoned with salt, pepper, lemon rind and maybe some finely chopped dill) & top with smoked salmon, ground black pepper and a tiny bit of fresh dill.  Alternatively a topping of your choice.
(If there is leftover batter this can be sealed and put in fridge for up to 3 days.  It will need 'letting down' a bit with some extra milk, bringing it to the right consistency again)

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