Buckwheat Pancakes With Scrambled Egg And Hot Smoked Salmon

Serves: 4-6

INGREDIENTS

1/2 cup buckwheat flour
1/2 cup plain flour
1/2 tsp salt
1 egg
1 1/4 cups milk
butter for panfrying

Filling

8 eggs
1 cup cream
1 1/2 tblsp freshly chopped dill
200 grams hot smoked salmon, flaked
1 tblsp butter

Making pancakes with buckwheat, gives them a deliciously nutty flavour. If you do not have any, use wholemeal flour in its place.

Share:

METHOD

1.  Sift the flour and salt into a bowl and make a well in the centre. Beat the egg and milk together and slowly pour into the flour, stirring with a wooden spoon to gradually incorporate. Once all the liquid has been added beat well. Strain into a jug, cover and stand for 30 minutes.

2.  Heat a lightly greased 18cm frying or crepe pan. Pour in just enough batter to cover the pan, turning the pan to ensure a quick even coating of batter. Cook for 1 minute then flip and cook for a further minute. Transfer to a serving dish and repeat with remaining mixture.

Filling

1.  In a bowl beat the eggs and cream together with a wire whisk. Season with dill and salt and pepper.

2.  Melt the butter in a heavy based frying pan and pour in the egg mixture and cook slowly. As the eggs cook, stir gently and add the flaked salmon. Remove from the heat before completely cooked. The heat in the pan will finish the cooking.

3.  Place a spoonful of scrambled egg on each pancake and fold into quarters to make cone shapes. Serve 2 to 3 pancakes per person. Serve warm.

COOKS TIPS