Step up your brunch game with these smoked salmon pancakes. Amazing buckwheat pancakes with yogurt herb sauce and smoked salmon. Savoury brunch at its best!
I hope you’ll like this recipe as much as I do. We’ve made a stack of pancakes to make it pretty, but I usually just serve 1–2 pancakes with sauce and toppings. Enjoy!
Ingredients in Smoked Salmon Pancakes
- Buckwheat flour: we want that little earthy, nutty flavour! If you don’t have buckwheat flour, you can swap it with more all-purpose flour.
- Regular flour: we tried the recipe a few times and we prefer mixing the buckwheat flour with regular flour.
- Egg: additional structure to the pancakes to hold the bubbles.
- Baking powder: allow the pancakes to rise.
- Milk: any milk will work here, whether it’s plant (unsweetened) or cow’s milk.
- Butter: use it in the pancake batter as well as to cook the pancakes.
- Smoked salmon: use good quality smoked salmon.
- Greek yogurt: the base of our sauce. You can also use sour cream.
- Dill: smoked salmon and dill. The perfect combo!
- Chives: perfectly match the dill.
- Lemon: add a little acidity to the sauce.
- More toppings: capers, lemon juice, red onions and olive oil.
6 Tips to Cook Pancakes Perfectly
- Don’t rush it! Take your time when making pancakes. Add one package batter at a time.
- Make sure you add butter for each pancake you cook.
- Remove the pan from the heat when you pour the batter and cook the pancake on low heat.
- Spread the mixture evenly to get that perfect round shape.
- Don’t cook the pancakes for too long. You should aim for 2 minutes on each side.
- Flip it when you see bubbles.
How to Keep Pancakes Warm
You can easily make these pancakes ahead of time and keep them warm. Simply set the oven to 200 degrees F and place the pancakes into an oven pan.
Can You Freeze Pancakes?
Yes! Feel free to make a big batch. Place them on a baking sheet into your freezer for 30 minutes. Transfer to a Ziploc bag or freezer-safe container. It will last up to 3 months. You can reheat frozen pancakes in the microwave for 45–60 seconds.
Other Brunch Recipes to Try:
The Ultimate Smoked Salmon Pancakes
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minutesStep up your brunch game with these smoked salmon pancakes. Amazing buckwheat pancakes with yogurt herb sauce and smoked salmon. Savoury brunch at its best!
Ingredients
200g smoked salmon
- Pancakes
⅔ cup of all purpose flour
⅓ cup of buckwheat flour (you can substitute with all purpose flour)
1 tsp of baking powder
1 egg
¼ tsp of salt
1 tsp sugar
1 cup of milk
3 tbsp of unsalted butter + more to cook pancakes
- Yogurt herb sauce
¾ cup of greek yogurt 3/4 cup (or creme fraiche)
⅛ cup of shredded dill
⅛ cup of shredded chives
1 clove of garlic finely chopped
Zest of 1 lemon
- Toppings : Olive oil, capers and diced red onion
Instructions
- Make the herby sauce. Combine all the ingredients in a small bowl and mix them well. Add salt and pepper.
- Make the pancakes. First, microwave the butter until melted (30–60 seconds) and set aside. In a big bowl, combine all-purpose flour, buckwheat flour, baking powder, salt and sugar. Mix well.
- In another bowl, combine milk, egg and butter. Make sure the butter is not too hot, so that it won’t break in the mixture. Combine wet ingredients to dry ingredients and mix well.
- In a pan over low heat, add some butter. Add ¼ cup of the pancake batter. Cook for 2 minutes on each side, flip it when you see bubbles. Repeat for each pancake.
- Serve 1–2 pancakes per plate. Spread yogurt herb sauce and add smoked salmon. Pour a generous amount of olive oil. Top it with capers and red onions.
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