Chive and Dill Pikelets topped with Sea Urchin Roe

Recipe by David McGuinness

150g self raising flour

2g bi carb soda

15g caster sugar

2 eggs

10mls vinegar

250ml milk

2g salt (1/4 tsp)

2g pepper (1/4 tsp)

1 bunch chives

2 tbl picked dill

Topping sour cream or crème fraiche Sea urchin roe

Place all dry ingredients into a bowl and mix together with a whisk.

In a separate bowl mix together milk, vinegar and eggs.

Pour wet mix onto dry mix and whisk together until no lumps. Fold in the dill and chives. Cook teaspoon size dollops in a buttered frypan over medium heat. Once bubbles appear on the top of the pancake (about 2 mins) flip and cook for 1 minute longer.

Cool and top with sour cream or crème fraiche and sea urchin roe.

Garnish with a sprinkle of chopped chives.

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