For the pancakes:
For the topping:
You will need a hand blender, food processor, Nutribullet or whisk, a measuring jug, a good non-stick frying pan and scales.
Prep time: 5 minutes plus 30 minutes for the batter to rest
Cooking time: 10 minutes
Total time: 15 minutes plus 30 minutes resting
Measure out the pancake ingredients, place in a bowl or measuring jug and blitz with a hand blender until combined (you can use a food processor, Nutribullet or whisk).
Leave to stand for 30 minutes or overnight.
When you are ready, heat a small non-stick frying pan over a high heat. Using a ladle or large spoon, scoop 1 portion of the pancake mixture in to the frying pan. You don’t need to add extra butter or oil to the pan when frying. The first pancake might not be perfect as the pan warms up and greases itself. You can either keep this or discard. The more you do, the better they will get.
Place over the heat and wait until the top of the pancake firms up and starts to bubble. Now is your time to flip. Using a non-metal spatula, get right under one side of the pancake. Pick it up on that side and flip firmly. Cook on the bottom side for a further minute until brown. Repeat with the rest of the pancake mixture, stacking the pancakes as you go.
Meanwhile, mix the chives, Greek yoghurt and lemon juice in bowl and season well with salt and pepper.
These can be made in advance and reheated in the microwave for 30 seconds.
DOWNLOAD OR PRINT RECIPE HERE.
They are also delicious as blinis for canapes as the truffle oil adds a depth and smokiness that adds real interest to the pancakes. Simply add a teaspoon of the mixture to the pan instead of a ladle and cook using the same method.”