Buckwheat Pancakes with Smoked Salmon, Cucumber, and Mustard-Dill Sauce

Active time: 60 minutes • Total time: 3 hours


Posted on Aug 10, 2019 by Betsy McCann
Tags: recipes fish eggs breakfast

Ingredients

For the pancakes:

  • 2 eggs
  • 220ml milk
  • 40 g butter, melted and slightly cooled
  • 125 g (1 C) buckwheat flour
  • 1 1/2 t baking powder
  • 1/2 t salt

For the sauce:

  • 1 egg yolk
  • 2 T Dijon mustard
  • 1/2 t sugar
  • 1 T white wine vinegar
  • 1 T lemon juice
  • 6 T olive oil
  • salt and pepper
  • small bunch fresh chopped dill

For the dish:

  • smoked salmon
  • sliced cucumber

Instructions

Make the pancake batter:

  1. Whisk the eggs, milk, and butter in a bowl until smooth.
  2. Sift the flour, baking powder, and salt in another bowl. Gradually add this to the milk mixture, beating until all is added and the mix is smooth.
  3. Let sit on the counter at least two hours or overnight if possible.

Make the sauce:

  1. Beat the egg yolk, mustard, and sugar until smooth, then add the vinegar and lemon.
  2. Very slowly beat in the oil until the sauce emulsifies. You can do this with an electric beater or by hand. Add salt, pepper, and dill to taste. Chill while preparing the rest of the dish; flavors will meld in the refrigerator.

Cook the pancakes:

  1. Check the batter; it should be relatively thin. If it's thick (or after trying one pancake you decide it's too thick), add milk to thin the texture.
  2. Heat a griddle or frying pan and lightly coat with butter. Ladle about 1 tablespoon pancake batter onto the pan for each cake and cook until the bubbles around the edges pop and leave a hole. If the hole fills in with wet batter, it isn't ready to flip!
  3. Flip pancakes and cook another minute on the second side.

Serve pancakes topped with flaked salmon, chopped cucumber, and mustard-dill sauce.

These work well as crepes. Adding more butter and milk to make the batter rather thin will make them a lighter flavor and texture. Try it out!


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