Buckwheat Pancakes with Smoked Salmon

Created by Luke Mangan | Serves 6


  • ½ cup plain/all-purpose flour
  • ½ cup buckwheat flour
  • 1 teaspoon sugar
  • 1 teaspoon dried yeast
  • pinch of salt
  • 2 large free-range eggs, separated
  • ½ cup milk
  • 3 tablespoons unsalted butter, melted
  • Extra virgin olive oil


  • ½ cup sour cream
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh dill or chives
  • 220 grams thinly sliced smoked salmon, cut into small pieces
  • Extra fresh dill or chives, to garnish


  1. Mix the dry ingredients together in a large bowl.
  2. Whisk the egg yolks and milk in a small bowl, then mix into the dry ingredients.
  3. Beat the egg whites in another large bowl with an electric mixer until they form soft peaks, then fold into the batter.
  4. Fold in the melted butter until the batter is smooth.
  5. Heat a large non-stick pan, lightly brushed with a little olive oil until hot, but not smoking.
  6. Working in batches of four, spoon a good tablespoon of batter into the pan and cook for 1-2 minutes, or until the surface of the pancakes bubble.
  7. Flip and cook for another minute.
  8. Transfer to a plate and cover to keep warm.
  9. Brush pan with olive oil between batches.
  1. To make the topping, stir all ingredients in a bowl, except the salmon, until combined.
  2. Dollop onto pancakes and top with salmon.
  3. Garnish with fresh dill or chives and serve.