Buckwheat Pancakes with Smoked Salmon and Leek

Name: Buckwheat Pancakes with Smoked Salmon and Leek
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 pancakes
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1/2 cup (75 g) buckwheat flour; 1 tbsp sugar; 1 tsp baking powder; 1/4 tsp salt; 4 eggs; 3/4 cup (180 ml) milk; 1/4 cup (55 g) butter, melted; Softened butter, for cooking; 2 cups (500 ml) creamy wilted leek (see recipe); 300 g (10.5 oz) sliced cold-smoked salmon

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Preparation 15 MIN

Cooking 25 MIN
Makes 12 pancakes

Ingredients
Preparation

Ingredients

Pancakes

1 cup (150 g) unbleached all-purpose flour
1/2 cup (75 g) buckwheat flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
4 eggs
3/4 cup (180 ml) milk
1/4 cup (55 g) butter, melted
Softened butter, for cooking

 Garnish

2 cups (500 ml) creamy wilted leek (see recipe)
300 g (10.5 oz) sliced cold-smoked salmon

Preparation

In a bowl, combine the flours, sugar, baking powder and salt. Set aside.
In a large bowl, whisk together the eggs and milk. Add the dry ingredients and whisk until smooth. Stir in the melted butter.
In a large non-stick skillet lightly brushed with butter, cook two pancakes at a time over medium heat, using about ¼ cup (60 ml) of batter for each and spreading each pancake into a 5-inch (12-cm) disc. Cook for about 1 minute 30 seconds on each side. Keep warm on a plate.
Serve two pancakes per person. Garnish with the leeks and smoked salmon.