Pancakes with smoked salmon

Instructions

1 Whisk the egg whites until they’re thick and hold soft peaks.

2 In a separate bowl, mix the milk with 2 tablespoons water and whisk together with the flour and egg yolks until smooth. Gently whisk in the egg whites.

3 Heat a 20cm frying pan over a medium heat, spray with a little sunflower spray and add batter to the pan in 2tbsp dollops – you should be able to fit three pancakes into the pan at a time, spacing them a few centimetres apart. Cook for 1–1½ min, until the surface is bubbly and the underside is golden. Turn over and cook for up to 1 further min, until golden. Transfer to a plate, cover with a thick tea towel to keep warm, then repeat with the remaining mixture, to make 18 pancakes.

4 Combine the crème fraîche, horseradish and lemon juice in a small bowl.