Scallion pancakes with Crème Fraiche

Method

1. Put the flour and bread soda into a large bowl and stir so that they're combined. Make a well in the centre and crack in the two eggs, pour in the buttermilk. Whisk until you have a batter. Don't worry too much if you have small lumps, as these should disappear after the next stage.

2. Put the oil in a heavy, shallow non-stick frying pan. Before you put the pan on the heat, spread the oil over the surface. I like to use a little bit of kitchen paper for this.

3. Next, put it on a medium heat and allow it to come to temperature. This takes about five minutes or so. Once the pan is hot, give the batter a second vigorous whisk and you should see those lumps disappear (or at worst get smaller, they'll be gone completely in the cooking process don't worry). Add the chopped scallions at this stage and stir well to mix into the batter.

4. Using a tablespoon as a measure, pour one portion onto the frying pan. Once the bubbles begin to appear on the surface of the pancake, and the batter has changed colour from pale to slightly darker, flip the pancake using a non-stick spatula. Cook for a further 1-2 minutes, until the pancake turns golden on both sides. Lift and serve.

5. If you want to wait for all the pancakes to be cooked before serving, pop them onto a heat-proof plate and cover with a bit of baking parchment/tin foil, then a heavy tea towel to stop them from getting cold. Lift the "insulation" every time you cook another batch to add to the pile.

6. Serving Suggestion: Serve with crème fraiche, thin slices of smoked salmon and chopped chives. For an extra protein hit add a poached egg on top of the pancakes.