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Spinach & Buckwheat Pancakes

Deel op Facebook Print Recipe

Ingredients

For the Pancakes:

  • 75 g about 2 ¾ oz buckwheat flour
  • 1 free-range egg
  • 150 ml about 5 ½ fl oz milk of your choice
  • 50 ml about 1 ¾ fl oz cold water
  • A large handful of fresh spinach
  • A little grated nutmeg
  • 1 tsp olive oil plus extra for frying

For the Topping:

  • 100 g about 3 ½ oz half-fat crème fraîche
  • 150 g about 5 ½ oz smoked salmon
  • A small bunch of chives finely chopped
  • 1 lemon cut into wedges

Yields 4 Servings | Preparation Time: 10 minutes | Cooking Time: 15 minutes | Calories: Approximately 257 per serving

Instructions

  • In a food processor, blend the buckwheat flour, egg, milk, water, fresh spinach, nutmeg, and 1 tsp of olive oil together.
  • Place the batter in the fridge to settle while you prepare the topping.
  • Heat a small non-stick frying pan over medium heat and brush it with a little oil.
  • Stir the batter and pour three dessert spoons into the frying pan.
  • Tilt the pan and swirl the batter around until it is evenly distributed.
  • Cook for about 2 minutes on each side, until the pancake is set and beginning to brown.
  • Cook all the pancakes and place them on a baking tray in a warm oven.
  • To prevent sticking, place a small sheet of greaseproof paper between each pancake.
  • Top each pancake with smoked salmon and 1 tsp of crème fraiche.
  • Sprinkle with a few chopped chives and serve with a wedge of lemon.

Notes & Wine Advice

Enjoy your delicious Spinach & Buckwheat Pancakes with smoked salmon and crème fraiche!
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Course; Breakfast / Pancake's / Crepes