The nutty flavour of the buckwheat makes a nice combination with the smoked salmon. This "sports" version uses greek yogurt for added proteins.
|2 3/4 cups||buckwheat flour||380 g|
|1 pinch||salt||0.2 g|
|1 1/4 tsp||baking soda||3 g|
|4 cups||water, cold||1 L|
|4 tbsp||canola oil||60 mL|
|1 1/3 cup||Greek yogurt, plain, 2% M.F.||340 g|
|28 slices||smoked salmon||400 g|
|9 tbsp||fresh dill||18 g|
Before you start
Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.
- Combine the flour, salt, baking soda and water in a bowl. Mix well, using a whip, until the texture is smooth. Let stand in the refrigerator about 1-2 h to obtain a lighter texture.
- Grease a non-stick frying pan, then put it over medium heat. Pour about ¼ to ⅓ cup of the batter onto the center of the pan. Spread it rapidly, either by whirling the pan or using a spatula. After about 2 min, when the pancake turns golden-brown, flip it and cook about 1 more minute. Keep the cooked pancakes in the oven while preparing the rest.
- Repeat the operation with the remaing batter.
- Garnish each pancake with greek yogurt, smoked salmon and dill. Serve 2 pancakes per person.
Nutrition Facts Table
per 1 serving (290g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin D, Vitamin E, Zinc
- Good source of :
- Pantothenic Acid, Vitamin B2, Vitamin K
- Source of :
- Calcium, Omega-3, Vitamin A
- Low :
- Cholesterol, Saturated Fat
|Meat and Alternatives||2|