Name: Asparagus pancakes with smoked salmon
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 100g buckwheat flour -; 100g plain flour -; ½ tsp bicarbonate of soda -; 284ml pot buttermilk -; 1 egg , beaten -; 50g butter , melted -; 2 tsp rapeseed oil or vegetable oil -; 18 asparagus spears , halved to make 36 shorter spears -; 140g smoked salmon -; 150ml pot soured cream -; a few lemon wedges -

Ingredients for - Asparagus pancakes with smoked salmon

1. 100g buckwheat flour

2. 100g plain flour

3. ½ tsp bicarbonate of soda

4. 284ml pot buttermilk

5. 1 egg , beaten

6. 50g butter , melted

7. 2 tsp rapeseed oil or vegetable oil

8. 18 asparagus spears , halved to make 36 shorter spears

9. 140g smoked salmon

10. 150ml pot soured cream

11. a few lemon wedges

How to cook deliciously - Asparagus pancakes with smoked salmon

1 . Stage

Heat oven to 120C/100C fan/gas 1/2. Mix the flours, bicarbonate of soda and 1/2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.

2 . Stage

Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning, for 3-4 mins until almost tender.

3 . Stage

Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface – about 2-3 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes.

4 . Stage

Pile 3 pancakes on each plate and add a pile of smoked salmon. Serve with some soured cream, a good grinding of black pepper, and lemon wedges for squeezing over.