Buckwheat Pancakes with Chevre, Salmon, and Dill

Name: Buckwheat Pancakes with Chevre, Salmon, and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs, separated; 1 1/2 cups buttermilk; 1/2 cup milk; 4 tablespoons ( 1/2 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

Servings: persons

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
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1 1/2 cups buttermilk
1/2 cup milk
4 tablespoons ( 1/2 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

1
In a bowl, whisk together the flours, sugar, baking powder, cardamom, baking soda, and salt.
2
In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form.
3
In another bowl, beat or whisk together the egg yolks, buttermilk, milk, butter, and molasses.
4
Add the buttermilk mixture to the dry ingredients and mix just until combined.
5
Fold in the egg whites.
6
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.
7
Cook until bubbles appear on the surface and the edges look dry, about 2 minutes.
8
Turn over and cook until golden brown, about 1 minute more.
9
Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven.
10
Bake the remaining batter as directed.
11
Serve garnished with chevre, smoked salmon, and dill.

1127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/3 cups unbleached all purpose flour, 2/3 cup buckwheat flour, 1 tablespoon packed light brown sugar, 2 teaspoons baking powder, and more.

Yes, Buckwheat Pancakes with Chevre, Salmon, and Dill falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!