Make the most of the asparagus season with this versatile brunch, or treat yourself to a salmon supper
Prep:15 mins
4
100g buckwheat flour100g plain flour½ tsp bicarbonate of soda284ml pot buttermilk1 egg, beaten50g butter, melted2 tsp rapeseed oil or vegetable oil18 asparagus spears, halved to make 36 shorter spears140g smoked salmon150ml pot soured creama few lemon wedges
STEP 1Heat 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.STEP 2Heat 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.STEP 3Turn 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. STEP 4Pile 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.
