Buckwheat Pancakes with Smoked Salmon and Capers

INGREDIENTS

  • 3 Free range eggs
  • 1 cup Buckwheat flour
  • 1/2 tspn Sea salt
  • 1 cup Almond milk
  • 2 1/2 tbspn Unsalted butter
  • 40g Caper
  • 100g Cold smoked salmon
  • 1/2 cup Natural greek yoghurt
  • 1 tbspn Chive
Print Recipe

To make the pancakes, place the egg whites in a clean mixing bowl and whisk until soft peaks form.

Sift the flour and salt into a separate mixing bowl and add the egg yolks and almond milk.

Use a large metal spoon to stir into a firm batter. Gently fold the egg whites through the batter.

Place a small non-stick fry pan over low to medium heat, add one teaspoon of butter, once melted add one tablespoon of the buckwheat batter and quickly spread out with the back of the spoon so the pancake is thin.

Cook until the top starts to form bubbles then flip over and cook for a further minute, or until golden and cooked through.

Transfer the pancake to a warm serving plate and cover with foil to keep warm. Repeat with the remaining pancake batter until all cooked.

With the same fry pan, turn up the heat and add another one tablespoon of butter, once nut brown, add the capers and cook until golden and split open.

To Serve, divide the smoked salmon evenly between each of the pancakes and top with capers, yoghurt and chives.