We earn a commission for products purchased through some links in this article.

I can’t get enough of smoked salmon blinis. When the canapés come around and I see that peachy salmon sat upon those pillowy clouds, I'm in! I sometimes feel I should say to the waiter, just leave the entire tray! So to satisfy my love of my beloved canapé, I’ve created a daddy sized version. 

Now I know the classic pancake filling calls for crispy bacon topped with maple syrup, but I’ll go as far to say as this snazzy combo blows that out of the water. Fluffy American pancakes stacked high and sandwiched with herb kissed creme fraiche and smoked salmon is a brunch sensation and frankly a new favourite of mine. 

butter, melted & cooled 

American pancakes were always a recipe I wanted to crack and be able to smash them everytime. If you follow our three top tips, we’re confident you’ll get golden, fluffy clouds every time. 

Don’t over mix

An imperfect pancake batter is in fact perfect. Try not to over mix the batter as this results in rubbery pancakes. If you still have a few lumps then you’re ready to go.

When cooking the pancakes don’t be tempted to use oil instead of butter. Greasing the pan with butter gives the pancakes a creamy, slightly nutty flavour that makes them totally addictive. Also, you only want a light greasing of oil in the pan as this is the key to getting a beautiful even colour on your pancake. 

It might feel tempting to ramp up the heat and try to cook the pancakes quickly, but unfortunately you just can't. Patience is key, pop your favourite tunes on and enjoy some cooking therapy as you watch the pancake bubbles appear on the top and flip to reveal the golden under belly. 

I promise they’re worth the wait! You can always freeze some and just toast them whenever you fancy a perfect pancake. Pancakes on tap, could there be anything better?