Buckwheat, chive & lemon pancakes with smoked salmon & crème fraîche

Method

1. Put the flour and bicarbonate of soda in a large bowl with a pinch of salt. Whisk in the buttermilk, the whole egg and maple syrup, then add the chives, lemon zest and juice. Beat well to form a thick batter.
2. In a separate bowl, whisk the egg whites with electric beaters until thick, frothy and just holding their shape in soft peaks. Add one generous tablespoon to the batter, mixing well to lighten slightly. Using a metal spoon, carefully fold in the remaining whites, while taking care to keep as much air in the mixture as possible.
3. Heat a good glug of olive oil in your best non-stick frying pan and add a large spoonful of the batter, swirling with the spoon to create rounds. Once little bubbles start to appear on the surface, flip over – a palette knife will help with this. Leave for another minute or so then remove from the pan.
4. Serve straightaway or keep warm in a low oven while you crack on with the remaining batter. Serve the pancakes with some smoked salmon, a dollop of crème fraîche, a couple of lemon wedges and a sprinkle of chives.