Buckwheat Pancakes filled with Smoked Salmon and Poached Eggs

  • difficulty


  • serves


  • cooks in

    45 to 60 mins

  • calories

    600 per serving


    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
  • 4 tbsp of mixed berries, e.g. blueberries, blackberries, strawberries, raspberries (use frozen
  • berries or other fruits when berries not in season)
  • 4 tbsp unsweetened fromage frais
  • 2 tbsp of chopped nuts, e.g. hazelnuts, walnuts, pecan nuts
  • A little honey

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 and fill with the fromage frais, berries and chopped nuts. Drizzle with a little honey.