Buckwheat Pancake with Smoked Salmon

4 Reviews
100% would make this recipe again

The nutty flavour of the buckwheat makes a nice combination with the smoked salmon.

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Rest : 2 h Preparation : 10 min Cooking : 15 min
190 calories/serving

Ingredients

1 cup buckwheat flour 130 g
1/2 tsp salt 2 g
1/2 tsp baking soda 1 g
1 1/2 cup water, cold 375 mL
4 tsp canola oil 20 mL
3 tbsp sour cream 45 mL
8 slices smoked salmon 110 g
1/4 cup fresh dill 8 g

Before you start

Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.

Method

  1. 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.
  2. 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.
  3. Repeat the operation with the remaing batter.
  4. Garnish each pancake with sour cream, smoked salmon and dill, then serve.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

190

Fat

7 g

11 %

Saturated 1.7 g
+ Trans 0.1 g

9 %

Cholesterol

10 mg

Sodium

490 mg

20 %

Carbohydrate

23 g

8 %

Fibre

2 g

9 %

Sugars

1 g

Net Carbs

21 g

Protein

10 g

Vitamin A

4 %

Vitamin C

2 %

Calcium

3 %

Iron

12 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Magnesium, Manganese, Vitamin B12, Vitamin D
Good source of  :
Niacin, Phosphorus, Selenium, Vitamin B6
Source of  :
Copper, Fibre, Folacin, Iron, Omega-3, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Meat and Alternatives ½
Fats 1
More info
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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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