DAILY DINNERS

Heat oven to 120C/Fan 100C/Gas 1/2. Mix the flours. bicarbonate of soda and 1/4 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.

Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning for 3-4 mins until almost tender.

Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface - about 1-2 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes.

Pile three pancakes on each plate and add a pile of smoked salmon. Serve with some black pepper and lemon wedges.