Buckwheat Pancakes With Smoked Salmon And Citrus Cream Cheese
Fluffy buckwheat pancakes, tinged with a hint of nuttiness, are simply delightful when paired with a rich cream cheese spread awakened by zesty lemon. Punctuated by savory smoked salmon, fresh chives, crunchy pumpkin seeds, and tangy caperberries, each bite is a harmonious blend of textures and flavors. Whip up a batch of these delightful pancakes for a brunch that is sure to impress your guests or treat yourself to a decadent breakfast.
— Constant Cookbook
Ingredients
- 400ml/14fl oz dairy-free milk or apple juice
- 125g/4½oz buckwheat flour
- 40g/1½oz gram flour
- 1 tbsp cornflour
- pinch salt
- 200g/7oz soya or regular cream cheese
- 1 lemon
- , for frying rapeseed oil
- 200g/7oz smoked salmon
- small bunch of chives
- 25g/1oz pumpkin seeds
- 1 tbsp caper berries
Instructions
- Whisk together the dairy-free milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour.
- Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use.
- Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isnât thin enough you can add a little more liquid to the mixture.
- When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.
- Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon, chives, pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve.
Cook Time
10M
Prep Time
PT2H
Yield
Makes 8 pancakes
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