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Buckwheat Pancakes with Chèvre, Salmon, and Dill

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Serve these savory pancakes for an elegant brunch or late supper. Use soft chèvre (goat cheese) for a snowy white color contrast with the coral salmon and fresh dill.

Yield: MAKES ABOUT EIGHTEEN 3-INCH PANCAKES: SERVES 6

Ingredients

  • 1 1/3 cups unbleached all purpose flour
  • 2/3 cup buckwheat flour
  • 1 tablespoon packed light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cardamom
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • 1½ cups buttermilk
  • ½ cup milk
  • 4 tablespoons (½ stick) unsalted butter, melted, or canola oil, plus extra for greasing
  • 2 tablespoons molasses
  • 4 ounces chevre
  • 4 ounces smoked salmon
  • 2 tablespoons chopped fresh dill

Directions

In a bowl, whisk together the flours, sugar, baking powder, cardamom, baking soda, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, milk, butter, and molasses. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.

Heat a griddle or large skillet over medium heat and grease lightly For each pancake, spoon or pour about 3 tablespoons batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed. Serve garnished with chèvre, smoked salmon, and dill.


© 2004 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

379kcal (19%)
253mg (25%)
1mg (2%)
166mcg RAE (6%)
404mg
76mg
16g
11g
2g
43g
108mg (36%)
685mg (29%)
9g (46%)
16g (25%)
3mg (18%)
 

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