Buckwheat pancakes with smoked salmon

A delicious savoury pancake recipe using nutritious buckwheat in place of flour


Energy 616kcal
Protein 46.1g
Carbohydrate 68.4g (sugars 2.6g)
Fat 19g (saturates 2g)
Salt 3g
Fibre 11.3g


For the pancakes

100g buckwheat flour
50g plain flour, wholemeal or white (plain wheat flour improves the pancakes’ texture. But if you want to make them gluten-free, use 150g buckwheat flour instead)
1 egg
100ml semi-skimmed milk
200ml water
30g melted butter plus extra butter to cook
Pinch of salt

For the filling

8-10 large slices of smoked salmon
200ml pot of good-quality crème fraîche
Juice of one lemon
Freshly ground black pepper


1. Mix the buckwheat and plain flour together, add a pinch of salt and make a small well in the centre for the egg. Break the egg into the mixture and then add the milk and half the water.

2. Beat together with an electric hand whisk until the mixture is nice and smooth. Mix in the rest of the water and the melted butter. The mixture should be the consistency of thin cream. If possible, leave the mixture to rest for a few hours or overnight; loosen it up a little with a splash of cold water just before you use it again.

3. Heat a pan over a medium heat. Add a knob of butter and melt it to cover the base of the pan. Lift the pan off the heat, add a small ladleful of the batter and quickly swirl it around so that you have a very thin layer covering the whole pan. Cook for 2mins over a medium heat, or until the pancake comes away easily from the pan when you shake it. Then toss the pancake over and cook for 1 or 2mins on the other side. Warning – the first pancake rarely works particularly well!

4. Flip the pancake back over and then pop a slice of smoked salmon and a dessert spoon of crème fraîche onto one half of the pancake. Add a little lemon juice and a few grinds of black pepper. Fold the plain half of the pancake over the filling and then fold in half again and cook on a very gentle heat for a minute or two until the salmon has heated through. Serve with a sprig of parsley, lemon wedges and a little extra crème fraîche.