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Buckwheat & Laverbread Pancakes with Smoked Salmon & Citrus Cream Recipe
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
200g Smoked Salmon
50g Welsh Dragon Butter, melted & cooled
100g buckwheat flour
300ml milk
2 large eggs, beaten
1 Laverbread 120g tin
6 tbsp crème fraîche
1 lemon, juiced & zested
4 sprigs of dill and/or some spinach leaves (optional)
Halen Môn Sea Salt
Capers (optional)
Put the flour, eggs, milk, Welsh Dragon Butter, and a pinch of Halen Môn Sea Salt into a bowl & whisk to a smooth batter. Fold the Laverbread into the batter.
Set a frying pan over a medium heat and melt a knob of Welsh Dragon Butter.
When hot, pour in your batter & cook the pancakes until golden on both sides, keeping them warm in a low oven as you go.
To make the toppings, mix the crème fraîche with the lemon juice – you could also add some dill here too. Top the pancakes with a dollop of lemony crème fraiche, some Smoked Salmon and capers/spinach.
Serve whilst fresh and warm and enjoy!
