Buckwheat & Laverbread Pancakes with Smoked Salmon & Citrus Cream Recipe

Put the flour, eggs, milk, Welsh Dragon Butter, and a pinch of Halen Môn Sea Salt into a bowl & whisk to a smooth batter. Fold the Laverbread into the batter.

Set a frying pan over a medium heat and melt a knob of Welsh Dragon Butter.

When hot, pour in your batter & cook the pancakes until golden on both sides, keeping them warm in a low oven as you go.

To make the toppings, mix the crème fraîche with the lemon juice – you could also add some dill here too. Top the pancakes with a dollop of lemony crème fraiche, some Smoked Salmon and capers/spinach.

Serve whilst fresh and warm and enjoy!