Buckwheat Salmon Pancakes

A savoury pancake that leans more brunch than breakfast. The combination of soft eggs, smoked salmon, and warm pancakes makes this one of those dishes that feels quietly luxurious.

SERVES 4

TIME: 20 MINS

~ 350 calories per serve

~ 20g protein per serve

Ingredients

For the buckwheat pancakes:

• ½ cup buckwheat flour
• ½ cup plain flour
• 1 tsp baking powder
• Pinch of salt
• 1 egg
• ¾ cup milk (dairy or oat)
• 1 tbsp melted butter

For the toppings:

• 100g smoked salmon slices
• 4 eggs
• 2 tbsp cream or milk
• 1 tbsp butter
• Salmon caviar
• ½ lemon, cut into wedges
• Fresh chives, to garnish

Method

buckwheat pancakes

In a bowl, whisk together the flours, baking powder, and salt. In a separate jug, whisk the egg, milk, and melted butter. Combine wet and dry ingredients and mix until smooth. Rest 5–10 minutes. Heat a non-stick pan over medium heat. Lightly butter the pan, then pour in ¼ cup batter per pancake. Cook until bubbles appear on the surface.

Soft scrambled eggs

Crack eggs into a cold saucepan. Add cream and butter. Place over low heat and stir continuously with a spatula, scraping the bottom as it cooks slowly. Remove from heat just before fully set — they should be soft, glossy, and custard-like.

Assemble the dish

Stack 2–3 pancakes per plate. Top with folds of smoked salmon. Spoon over the soft scrambled eggs. Garnish with a generous spoonful of caviar pearls, wedges of lemon and a sprinkle of chives.