Buckwheat Pancakes with Smoked Salmon and Leek
Buckwheat Pancakes with Smoked Salmon and Leek
Ingredients
- 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
- 2 cups (500 ml) creamy wilted leek
- 300 g (10.5 oz) sliced cold-smoked salmon
Instructions
- 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 ¼ 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.
Buckwheat Pancakes with Smoked Salmon and Leek