Buckwheat Pancakes with Smoked Salmon and Leek
Buckwheat Pancakes with Smoked Salmon and Leek
Rating: (1 rated)
  • 1 cup (150 g) unbleached all-purpose flour
  • 1/2 cup (75 g) buckwheat flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs
  • 3/4 cup (180 ml) milk
  • 1/4 cup (55 g) butter, melted
  • Softened butter, for cooking
  • Preparation
  • In a bowl, combine the flours, sugar, baking powder and salt. Set aside.
  • In a large bowl, whisk together the eggs and milk. Add the dry ingredients and whisk until smooth. Stir in the melted butter.
  • In a large non-stick skillet lightly brushed with butter, cook two pancakes at a time over medium heat, using about ΒΌ cup (60 ml) of batter for each and spreading each pancake into a 5-inch (12-cm) disc. Cook for about 1 minute 30 seconds on each side. Keep warm on a plate.
  • Serve two pancakes per person. Garnish with the leeks and smoked salmon.
  • Description
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