Spinach & Buckwheat Pancakes
Spinach & Buckwheat Pancakes
Ingrediënten
For the Pancakes:
- 75 g about 2 ¾ oz buckwheat flour
- 1 free-range egg
- 150 ml about 5 ½ fl oz milk of your choice
- 50 ml about 1 ¾ fl oz cold water
- A large handful of fresh spinach
- A little grated nutmeg
- 1 tsp olive oil plus extra for frying
For the Topping:
- 100 g about 3 ½ oz half-fat crème fraîche
- 150 g about 5 ½ oz smoked salmon
- A small bunch of chives finely chopped
- 1 lemon cut into wedges
Yields 4 Servings | Preparation Time: 10 minutes | Cooking Time: 15 minutes | Calories: Approximately 257 per serving
Instructies
- In a food processor, blend the buckwheat flour, egg, milk, water, fresh spinach, nutmeg, and 1 tsp of olive oil together.
- Place the batter in the fridge to settle while you prepare the topping.
- Heat a small non-stick frying pan over medium heat and brush it with a little oil.
- Stir the batter and pour three dessert spoons into the frying pan.
- Tilt the pan and swirl the batter around until it is evenly distributed.
- Cook for about 2 minutes on each side, until the pancake is set and beginning to brown.
- Cook all the pancakes and place them on a baking tray in a warm oven.
- To prevent sticking, place a small sheet of greaseproof paper between each pancake.
- Top each pancake with smoked salmon and 1 tsp of crème fraiche.
- Sprinkle with a few chopped chives and serve with a wedge of lemon.
Notes / Tips / Wine Advice:
Enjoy your delicious Spinach & Buckwheat Pancakes with smoked salmon and crème fraiche!
