Buckwheat & Laverbread Pancakes with Smoked Salmon & Citrus Cream Recipe

100g buckwheat flour

300ml milk

2 large eggs, beaten

1 x Laverbread 120g tin

50g Dragon Butter melted & cooled

200g Smoked Salmon

6 tbsp crème fraîche

1 lemon, juiced & zested

4 sprigs of dill and/or some spinach leaves (optional)

Put the flour, eggs, milk, butter, and a pinch of Halen Mon 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 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. Enjoy x