The nutty flavour of the buckwheat makes a nice combination with the smoked salmon.
|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.
- 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.
- 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.
- Repeat the operation with the remaing batter.
- Garnish each pancake with sour cream, smoked salmon and dill, then serve.
Nutrition Facts Table
per 1 serving (80g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||1 ½||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis 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
|Meat and Alternatives||½|