Spinach and buckwheat pancakes with smoked salmon

Recipe and photograph – Dr Joan Ransley

Despite its name, buckwheat is not a member of the wheat family and unlike wheat it is gluten free. Buckwheat is a good source of dietary fibre, complex carbohydrates and a range of polyphenols, all of which can have a beneficial effect on the gut microflora. Spinach is a rich source of polyphenols and dietary fibre. It also adds a range of essential micronutrients to the dish.

Method
Blend the buckwheat flour, egg, milk, water, spinach, nutmeg and a teaspoon of olive oil together in a food processor.

Place the batter in the fridge to settle while you prepare the topping.

Heat a small non-stick frying pan on medium heat and brush with a little oil.

Stir the batter and pour three dessert spoons into the frying pan. Tilt the pan and swirl around until the batter is evenly distributed. Cook for about two minutes on each side, until the pancake is set and beginning to brown.

Cook all the pancakes and place on a baking tray in a warm oven until ready to assemble into the finished dish. Place a small sheet of greaseproof paper between each pancake to prevent them sticking to each other.

Top each pancake with smoked salmon and a teaspoon of crème fraiche. Sprinkle with a few chopped chives and serve with a wedge of lemon

Cooks tip
Make sure the frying pan is nice and hot before pouring in the pancake batter. Practice making one or two pancakes ahead of the meal so you can get the measure of how to make a crisp, thin pancake.

Variations
Serve the pancakes topped with:
grilled lean bacon and oven roasted tomatoes or,
roasted peppers, onions and a dollop of thick Greek yogurt.