Buckwheat pancakes recipe
Buckwheat pancakes with smoked salmon and citrus cream cheese Buckwheat is a naturally gluten-free flour with a subtle nutty flavour that lends itself well to savoury pancakes. This thin, crêpe-like pancake recipe is perfect for stuffing with savoury fillings. Read our guide to supercharging your pancakes. 400ml/14fl oz dairy-free milk or apple juice125g/4½oz buckwheat flour40g/1½oz gram flour1 tbsp cornflourpinch salt200g/7oz soya or regular cream cheese 1 lemon, juice and zestrapeseed oil, for frying200g/7oz smoked salmonsmall bunch of chives, chopped25g/1oz pumpkin seeds, toasted1 tbsp caperberries, roughly chopped 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, juice and zest rapeseed oil, for frying 200g/7oz smoked salmon small bunch of chives, chopped 25g/1oz pumpkin seeds, toasted 1 tbsp caperberries, roughly chopped Method 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 isn’t 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. 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. 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. 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 isn’t thin enough you can add a little more liquid to the mixture. 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 isn’t 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. 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. 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. Recipe tips You can make the gluten-free pancake batter the night before so that it is ready to use in the morning.