image courtesy of gourmet.com
*part of the sizzling staffordshire menu series*
This is an excellent breakfats dish but also serves well as a light lunch or even as a main course for supper. The buckwheat pancakes play on the confort factor but dont feel guilty, - buckwheat is particularly nutritious and gluten free.
You will need (Serves 5-6):
85g buckwheat flour
85g plain flour
1 1/2 tbsp baking powder
1.2 tbssp sea salt
1tbsp caster sugar
200ml semi skimmed milk
1 1/2 tbsp melted butter or oilive oil
2 egg whites
small amount of butter for cooking
10-12 slices smoked salmon
6 tbsp soured cream
3 tbsp capers (drained)
handful rocket to garnish (optional)
The doing bit:
Mix the flours, baking powder salt and sugar in a large bowl. Make a well in the middle and add the milk and melted butter. Gradually mix in the flours to the oil and mix to a smooth batter. leave to rest for a few mins.
Whisk the egg whites together in a seperate bowl until they form soft peaks then fold into the pancake batter.
Melt a small amount of butter into a blini pan on a medium heat and when melted add a small ladelful of the mixture.After roughly 2 minutes (until golden brown on the underside) turn the pancake over and cook again the other side. When done remove from pan and repeat until pancake mix is turned into pancakes.
Take a dollop of the sour cream and add it to each pancake (or 2). add the smoked salmon and a few capers to garnish and the rocket to finish.