Oat pancakes with smoked salmon and eggs
- 75g/3oz porridge oats
- A pinch of salt
- 2 large British Lion eggs
- 150ml/1/4pt milk
- A little oil for frying
- For the filling:
- 8 large British Lion eggs
- 3 tbsp milk
- A knob of butter
- Salt and freshly ground black pepper
- 150g Scottish smoked salmon slices
- Chopped fresh dill to garnish
- First make the pancakes: Place the oats in a food processor and pulse until they are finely ground. Add the salt, eggs and milk and blend again until smooth. Pour the batter into a jug. The batter can be made in advance and chilled for up to 8 hours before use.
- Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
- Cook for a further 1-2 minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further 3 pancakes in the same way.
- For the filling: in a large jug, beat the eggs with the milk and salt and pepper. Melt the butter in a non-stick pan, add the egg mixture and cook over a low heat, stirring until the eggs have scrambled to your liking.
- Place a pancake on four warm plates; divide the scrambled egg between the pancakes along with the smoked salmon. Scatter over black pepper and dill and serve straight away.
Tip: If you are on a gluten free diet use oats which are guaranteed ‘gluten free’. Most are, but are often milled or processed in factories where flours and other grains containing flour are prepared.