Lemon Ricotta Hotcakes with smoked salmon
2 eggs, separated
1 lemon, zest and juice
80g buckwheat flour
1 tsp bicarbonate of soda
2 sprigs fresh dill
Sea salt and black pepper
4 smoked salmon slices
Combine the egg yolks, ricotta, lemon juice and zest, until smooth.
Beat the egg whites in a clean bowl until foaming – a hand whisk works here, not after stiff peaks.
Pour the flour and baking soda into a mixing bowl and make a well in the middle, tip the ricotta mixture on and fold until combined and lump free.
Then with a metal spoon gently fold in the egg whites trying to preserve the light foaminess, and sprinkle over the chopped dill.
Melt the butter in a large pan, tip excess into the batter and combine and return to medium high heat.
Place heaped tablespoonfuls into the hot pan and spread out. Flip after a minute or tow when golden.
Eat immediately with slices of smoked salmon and crème fraiche, a sprinkling of more fresh dill and a generous drizzle of lemon juice.
Make ahead and freeze – they reheat beautifully in a toaster.