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Buckwheat Pancakes filled with Berries, Fromage Frais and Chopped Nuts

  • difficulty

    easy

  • serves

    2

  • cooks in

    45 to 60 mins

  • calories

    316 per serving

Ingredients

    Batter Ingredients
  • 100g buckwheat flour
  • 150ml milk alternative such as almond or oat milk
  • 150ml water
  • 1 free-range egg
  • Olive oil
  • Pinch of salt
  • Filling Ingredients
  • 2 free-range eggs
  • 70g smoked salmon
  • Juice of 1/2 lemon

Cooking Directions

  1. To make the pancakes, put the flour and salt into a mixing bowl and add the egg. .
  2. Mix the milk and water in a jug. Beat the egg into the flour, adding the milk and water a little at a time to make a batter. Leave for at least one hour to rest.

  3. Lightly oil a frying pan and heat it well. Put a tablespoon of batter into the pan and roll it round to the edges. Cook until the pancake is golden then turn to cook the other side.

  4. Place the pancakes on a plate.

  5. Poach the eggs.

  6. Place the smoked salmon on one half of the pancakes, squeeze over the lemon juice, and place the poached egg on top.

  7. Fold the pancakes in half over the filling, and serve.