Scotch pancakes with hot-smoked salmon, crispy sprouts, avocado and egg

1. Put the flour, sugar and salt in a bowl. Whisk in the milk and 2 beaten eggs to make a smooth batter; set aside. Place a large non-stick pan over a high heat and add 2 tbsp olive oil. Once hot, add the sliced sprouts and stir-fry for 4 minutes, until golden and crispy. Add the garlic and fry for a further 30 seconds, stirring all the time. Remove from the heat, transfer to a warm plate, season and set aside.

2. Wipe out the pan with kitchen paper and add 1 tsp butter. When it sizzles, add 1 heaped tbsp batter for each pancake, making sure you don’t overcrowd the pan. Cook for about 2 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another minute until cooked through. Remove and keep warm in a low oven while you cook the rest of the pancakes in the remaining butter. You should end up with about 16.

3. Wipe out the pan again, heat the remaining 1 tbsp oil and fry the eggs to your liking. Divide the pancakes between 4 warmed plates and top with the eggs, sprouts, avocado, salmon and a spoonful of yogurt. Scatter over the parsley leaves and drizzle with a little more extra virgin olive oil. Serve immediately with a dash of chilli sauce, if liked.