Asparagus pancakes with smoked salmon
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
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