Shrimp Pancakes

This is the same recipe as the basic buttermilk pancake, but with a couple of additions for extra deliciousness.

This makes four nice pancakes. Multiply the quantities to get to however many you're going to want. If you beat the batter for too long, you'll get tough pancakes—keep it light.

• 4 oz. all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 egg, lightly beaten
• 1 cup buttermilk
• 2 Tbsp. butter, melted
• 4 oz. salad shrimp, thawed
• 3 large scallions, chopped thin

Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; beat this together but lightly; don't worry about leaving it lumpy—the pancakes will be fluffier with a few lumps in the batter. The batter should be quite thick.

When the batter is together, fold in the shrimp and onion. By fold I mean gently mix them in without beating the batter any more.

You should do this a wee bit in advance and let the batter rest for a few minutes until you're ready to make your pancakes.

Preheat and lightly butter a large skillet or griddle— don't get the pan too hot or the pancakes will start to get black on the outside before they get cooked on the inside.

Drop quarter-cup ladles of the batter onto the cooking surface, spreading it gently with the bottom of the ladle. Cook each one until it's bubbling on the surface and browned on the top, then flip it over and give it a couple more minutes. Add more butter to the skillet between pancakes.

As they come out of the pan, keep the pancakes warm until you're ready to serve them all.

Serve them just as they are or adorn each one with a slice of smoked salmon.