April 08, 2013 - 14:18 BST hellomagazine.com Fay Ripley's chive pancakes with smoked salmon GALLERY Ingredients For the pancakes 110g plain flour 2 large free range eggs 200ml Lactofree milk mixed with 75ml waterFor 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, choppedMethod 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. Repeat with the other pancakes.