Cook The Book: Healthy And Delcious Buckwheat Panca

Name: Cook The Book: Healthy And Delcious Buckwheat Pancakes With Smoked Salmon And Dilled Yogurt Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain low-fat yogurt*; 2 tablespoons scissor-snipped fresh chives or minced red onion; 2 tablespoons chopped fresh dill; 1/2 cup toasted (kasha) or untoasted buckwheat groats, or 1/3 cup buckwheat flour; 1 1/2 cups whole-wheat pastry flour; 1/4 cup scissor-snipped fresh chives or thinly sliced scallion greens; 2 tablespoons chopped fresh dill; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 cup well-shaken buttermilk; 1/2 to 3/4 cup 2% milk; 4 tablespoons (1/2 stick) butter, melted and cooled; Safflower or canola oil, for greasing the griddle; 6 to 8 ounces thinly sliced smoked salmon, cut into 2-inch pieces

Servings: persons

2 cups plain low-fat yogurt*
2 tablespoons scissor-snipped fresh chives or minced red onion
2 tablespoons chopped fresh dill
1/2 cup toasted (kasha) or untoasted buckwheat groats, or 1/3 cup buckwheat flour
1 1/2 cups whole-wheat pastry flour
1/4 cup scissor-snipped fresh chives or thinly sliced scallion greens
2 tablespoons chopped fresh dill
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup well-shaken buttermilk
1/2 to 3/4 cup 2% milk
4 tablespoons (1/2 stick) butter, melted and cooled
Safflower or canola oil, for greasing the griddle
6 to 8 ounces thinly sliced smoked salmon, cut into 2-inch pieces

1
To make the yogurt cheese: Spoon the yogurt into a fine-meshed strainer set over a bowl. Set aside for 1 to 4 hours to drain. (The longer you drain the yogurt, the thicker it will become.) Transfer the drained yogurt to a bowl and blend in the chives and dill. Cover and refrigerate until needed.
2
To make the pancakes: If using groats, grind them to a fine flour in a spice grinder. In a large bowl, combine the buckwheat flour with the whole-wheat flour, chives, dill, baking powder, baking soda, and salt.
3
In another bowl, lightly beat the eggs. Blend in the buttermilk, 1/2 cup milk, and butter.
4
Make a large well in the center of the dry ingredients. Pour in the buttermilk mixture. Use a spatula to gently fold the wet ingredients into the dry to create a slightly lumpy batter. Avoid overmixing, which can make the pancakes gummy.
5
If you plan to hold the pancakes to serve all at once, preheat the oven to 200u00b0F.
6
Heat a large griddle or skillet over medium heat. Use a silicone brush or paper towel to lightly coat the griddle with oil. When a drop of water thrown on the griddle sizzles, pour 1/4 cup batter onto the griddle for each pancake, leaving space in between for the pancakes to spread. If the batter is too thick to pour easily, stir in a few more tablespoons of milk.
7
When the pancakes become slightly dry around the edges, 2 to 3 minutes, flip them. Cook until brown on the second side, 1 to 2 additional minutes. Lower the heat if the pancakes are browning too quickly, leaving the inside raw or doughy.
8
To keep the pancakes warm, place them in a single layer on a rack in the oven. To serve, set a piece of salmon on top of each pancake and top with a dollop of yogurt cheese. Serve immediately.

1193

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups plain low-fat yogurt*, 2 tablespoons scissor-snipped fresh chives or minced red onion, 2 tablespoons chopped fresh dill, 1/2 cup toasted (kasha) or untoasted buckwheat groats, or 1/3 cup buckwheat flour, and more.

Yes, Cook The Book: Healthy And Delcious Buckwheat Pancakes With Smoked Salmon And Dilled Yogurt Cheese 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!

Cook The Book: Healthy And Delcious Buckwheat Pancakes With Smoked Salmon And Dilled Yogurt Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions