Arbroath Smokie Pancakes

Step by step

Method

1. 1

   First make the pancake batter. Place everything in a mixer or food processor and process until smooth.

2. 2

   Pour into a wide jug and chill for an hour or so. To make pancakes smear the base of a crepe pan with a little butter, then, once hot, adding 2 tbsp of the batter and swirling around to fill the base of the pan.

3. 3

   Once the underside is done, flip over and continue to cook (2-3 minutes altogether).

4. 4

   Stock the pancakes in a pile. The amount should make 6.

5. 5

   Bring the cream slowly to the boil in a saucepan and cook over a medium heat for a couple of minutes until slightly thickened.

6. 6

   Season well with pepper then add the lovage and lemon.

7. 7

   Meanwhile, remove the flesh from the smokies, flake it ensuring it is bone-free, and add to the pan.

8. 8

   Stir for a minute, then remove from heat.

9. 9

   Place a spoonful of the thick mixture in a pancake and roll up.

10. 10

    Put into gratin dish and drizzle over any remaining thin mixture.

11. 11

    Cover with foil and heat in the oven (180C/350F/Gas4) for about 10-15 minutes or until piping hot.