Smoked salmon & asparagus pancake stack

Method

• 1
  Add 1 1/3 cups (330ml) of water and 1 tablespoon of dill to the pancake shake. Shake until well combined and there is no flour on the bottom of the container. Heat a small frying pan over a medium heat. Pour about 1/4 cup (60ml) of the batter into the pan and cook for 2 minutes, or until bubbles appear on the surface. Turn over and cook for a further 30 seconds. Wrap in a clean tea towel to keep warm. Repeat with the remaining batter to make 8 pancakes.
• 2
  Meanwhile, combine the ricotta, lemon juice and remaining dill in a small bowl. Season with salt and pepper. Set aside. Cook the asparagus in a pan of salted boiling water for 1 minute or until bright green and just tender. Drain and refresh under cold running water.
• 3
  Place one pancake on each serving plate. Spread with a little of the ricotta mixture. Top with another pancake and spread with the remaining ricotta mixture. Top with the asparagus, smoked salmon and capers. Sprinkle with a little extra cracked pepper and serve with lemon wedges.