Buckwheat Pancakes with Smoked Salmon & Citrus Cream Cheese Recipe
400ml dairy-free milk or cow’s milk
125g buckwheat flour
40g gram flour
1 tbsp cornflour
Pinch of Halen Môn Sea Salt
200g soya or regular cream cheese
Juice of 1 lemon
Zest of 1 lemon
Rapeseed oil, for frying
200g Smoked Salmon
small bunch of chives, chopped
1 tbsp caperberries, roughly chopped
Whisk together the milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour.
Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use.
Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture.
When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.