For the pancakes
110g plain flour
2 large free range eggs
200ml Lactofree milk mixed with 75ml water
For the filling
2 tbsp chives, chopped
A pinch of salt
A dollop of Lactofree spreadable butter
25g Lactofree cream cheese
125g pack smoked salmon
2 tomatoes, deseeded, chopped
1. For the pancakes, sift the flour into a bowl. Add the eggs and whisk to combine. Add the chopped chives and drizzle in the Lactofree milk and water, whisking until it has the consistency of single cream. Melt a dollop of Lactofree butter in a large non-stick frying pan. Carefully use a piece of kitchen roll to cover the pan in the butter. Dollop in a ladleful of batter, turning the pan to cover the base. Flip when the underside begins to bubble.
2. As soon as the pancake is ready, slide onto a plate. Then with the back of a teaspoon roughly smear a dollop of Lactofree cream cheese on one half of the pancake, then flip the other half over to warm the cheese.
3. Lay on some smoked salmon and scatter some chopped tomato on top.