John Myers
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Buckwheat Pancakes with Cream Cheese and Salmon
The perfect buckwheat pancakes with cream cheese and salmon recipe with a picture and simple step-by-step instructions.
For the pancake batter
- 150 g Buckwheat flour
- 1 tsp Salt
- 350 ml Buttermilk
For the filling
- 200 g Cream cheese
- 50 ml Cream
- Salt
- Pepper
- 150 g Smoked salmon
- Mix the buckwheat flour, buttermilk and salt well.
- Fry on both sides in a frying pan with oil. Drain briefly on paper towels.
- Mix the cream cheese with a good dash of cream, salt and pepper.
- Brush the pancakes with the cream.
- Spread the smoked salmon in small pieces on the cream.
- Roll up the pancakes and cut the rolls.
- Serve with dill.
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