Method

1. Lightly stir the eggs and the milk together with a pinch of salt and some black pepper. Get the smoked salmon, lemon wedges, capers and chives ready for when the pancakes and scrambled eggs are cooked.

2. Make the pancakes — mix together the dry ingredients in a bowl and make a well for the egg. Break the egg into the well and then mix together quickly with a metal spoon, gradually adding the milk until you have a smooth batter.

3. Don’t let the mixture rest, use it immediately.

4. Heat a non-stick skillet or pancake pan and melt a small piece of butter in it.

5. Drop a scant tablespoon of batter into the pan for each pancake — a clever tip is to drop the batter from the tip of the spoon for round cakes and from the side of the spoon for oval cakes.

6. Cook gently for a minute or two until bubbles start to appear and then flip over and cook for a minute on the other side. Depending on the size of your pan, you can probably cook about 6 at a time.

7. Cook the scrambled egg — melt a knob of butter in a small saucepan and when the butter starts to sizzle slightly, pour in the egg mixture. Cook on a low heat, stirring slowly until the mixture begins to thicken and starts to become creamy. Remove from the heat immediately now before the mixture goes solid.

8. Serve up about four pancakes per person, pile the scrambled egg and smoked salmon on top and sprinkle with chives and a good grind of black pepper. Scatter the capers around the side of the dish with a wedge of lemon to squeeze over the salmon.