Directions:

• To make the pancakes, mix the dry ingredients in a large bowl.
• Add the egg, buttermilk and melted butter and whisk to make a batter. Leave to stand for 10 minutes.
• Heat the clarified butter in a non-stick frying pan on a medium heat and add a ladle of the batter. Fry for 2–3 minutes on each side until golden.
• Repeat with the remaining batter, making 8 pancakes in total. Keep them warm, covered in tin foil, until ready to serve.
• To make the salmon, egg and spinach, preheat the oven to 220C/200C Fan/Gas 7.
• Heat 2 tablespoons of the oil in a large flameproof frying pan on a medium-high heat and add the salmon fillets skin-side down. Cook for a minute or so until the skin is starting to crisp, then transfer to the oven and cook for 8–10 minutes, or until cooked through.
• Heat 2 tablespoons of the oil in a frying pan and fry the spinach until wilted, remove from the pan and set aside.
• Wipe out the pan, add the remaining oil and fry the eggs until crispy.
• To make the miso butter, mix all of the ingredients together in a small bowl.
• Serve the pancakes with the miso butter, salmon, spinach and fried egg.