100g wholemeal flour
1 tsp baking powder
1 large egg, beaten
150 ml semi skimmed milk
Cook gently for a couple of minutes until bubbles start to appear and then flip over and cook for a minute on the other side. If there is room in your pan you can do more than one at a time.
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.
For the smoked salmon and scrambled eggs: