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Arugula buckwheat pancakes with smoked salmon
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A healthy savory pancake lunch based on buckwheat and arugula, filled with smoked salmon and a fresh basil yogurt ... The radish sprouts give the dish a spicy touch but you can easily replace it with other sprouts.
Servings
pancakes
Ingredients
  • 100 gr buckwheat flour
  • 50 + 10 gr arugula salad leaves
  • 1 egg
  • 200 gr smoked salmon
  • 10 gr radish sprouts
  • 1 tblsp black sesame seeds
  • 1/2 tl baking powder
  • 2 dl almond milk
  • 2 tblsp butter for baking
  • 1 tblsp olive oil
  • 1 pinch sea salt
  • 1 handfull basil fresh
  • 125 gr greek yogurt
Instructions
  1. Put togheter the 50 gr arugula, milk, olive oil, egg, baking powder and salt in the blender and mix everything until the arugula is finely chopped. Put this mixture in a mixing bowl together with the buckwheat flour. (I buy complete buckwheat seeds and finely chop them into a flour in the cutter. This way you get a flour with a coarse grain.)
  2. Finely chop the fresh basil leaves and mix them with the yogurt.
  3. Heat a pancake pan with a pinch of butter and let it warm up sufficiently. Spoon two tablespoons of the dough and divide nicely over the pan so that you get a thin (+/- 3 mm) pancake. When you see that the pancake at the top also starts to bake / solidify, it's time to turn . (If you are not very handy with the pan, use a wide spatula) Follow this step until you have used /baked all the dough.
  4. Place the pancake on a plate and start filling. In this version I opted for smoked salmon, extra arugula leaves, a spoonful of basil yogurt and radish sprouts. As a finishing touch, I sprinkle some black sesame seeds on top.
Servings
pancakes
Ingredients
  • 100 gr buckwheat flour
  • 50 + 10 gr arugula salad leaves
  • 1 egg
  • 200 gr smoked salmon
  • 10 gr radish sprouts
  • 1 tblsp black sesame seeds
  • 1/2 tl baking powder
  • 2 dl almond milk
  • 2 tblsp butter for baking
  • 1 tblsp olive oil
  • 1 pinch sea salt
  • 1 handfull basil fresh
  • 125 gr greek yogurt
Instructions
  1. Put togheter the 50 gr arugula, milk, olive oil, egg, baking powder and salt in the blender and mix everything until the arugula is finely chopped. Put this mixture in a mixing bowl together with the buckwheat flour. (I buy complete buckwheat seeds and finely chop them into a flour in the cutter. This way you get a flour with a coarse grain.)
  2. Finely chop the fresh basil leaves and mix them with the yogurt.
  3. Heat a pancake pan with a pinch of butter and let it warm up sufficiently. Spoon two tablespoons of the dough and divide nicely over the pan so that you get a thin (+/- 3 mm) pancake. When you see that the pancake at the top also starts to bake / solidify, it's time to turn . (If you are not very handy with the pan, use a wide spatula) Follow this step until you have used /baked all the dough.
  4. Place the pancake on a plate and start filling. In this version I opted for smoked salmon, extra arugula leaves, a spoonful of basil yogurt and radish sprouts. As a finishing touch, I sprinkle some black sesame seeds on top.
Notes

BUCKWHEAT:

Buckwheat is not related to wheat nor is it a grain or derivative of breakfast cereals. They are the seeds of a flowering grass plant.

The triangular buckwheat seeds, known as buckwheat groats, are often ground into flour for use in noodles, pancakes and many gluten-free products. Try a buckwheat "porridge" breakfast with cinnamon and fruit ... you'll be surprised.

Buckwheat has become popular in healthy food because of its high content of minerals and antioxidants. The advantages of this can be: improved blood sugar control.