Ingredients

70g buckwheat flour

70g plain flour

1/3 tsp baking powder

1/3 tsp dried yeast

175ml warmed milk

1 egg, separated

125g butter, plus an extra 1tsp melted

Smoked salmon and crème fraiche to serve

Preparation Method

Sift the buckwheat flour, plain flour and baking powder together. Mix the dried yeast with the warmed milk, then separate the egg and add the yolk to the yeast mix.

Next, whisk this into the sifted ingredients to make a smooth batter. Stir in the 1tsp of melted butter.

Whisk the egg white into stiff peaks then gently fold into the batter, keeping as much volume as possible.

Clarify some butter by gently melting in a pan, then pour off the clear yellow liquid to use (throw away the white residue left in the pan) Heat the clarified butter in a frying pan and drop in dessertspoons of the batter. Cook until the surface starts to bubble then flip over and cook the other side.

Serve with crème fraiche and smoked salmon on top.