Buckwheat Pancakes

Ingredients:

Pancakes:

½ c buckwheat flour

½ t baking powder

Pinch soda

1t caster sugar

pinch salt

2T melted Westgold Butter

1 large egg, beaten

3/4c butter milk

1c baby spinach

Butter to cook

Ricotta:

250gm ricotta

2T coriander, chopped

Salt and pepper

Pickled onion:

1 medium red onion

1/2c water

1/4c cider vinegar

2T sugar

1/4t salt

Hollandaise:

3 egg yolks

1T lemon juice

1-2t lemon zest

1/2t djion mustard

1/2c hot melted unsalted butter

Salt and pepper

To serve:

200gm cold smoked salmon

Coriander leaves to sprinkle

Method:

To make the pickle:

Bring the water, vinegar, salt & sugar to the boil. Slice the onion into rings as thinly as possible. Add to the vinegar mixture and leave to cool. 

To make the pancakes:

Combine the dry ingredients in a bowl. Mix the egg, buttermilk and spinach together using a stick blender to make a smooth puree. Pour into the dry ingredients, add the melted butter and gently mix until smooth. Heat a non stick frypan, add a knob of butter & add a large spoonful of pancake batter. Cook on a medium heat for 2-3 mins until you see bubbles appear then turn over a cook another 1-2 mins. Repeat this to make 4 large pancakes. Keep wrapped in a clean tea towel to keep warm until all the pancakes are cooked.

To make the hollandaise:

Put the egg yolks, lemon juice/zest & mustard into a food processor. While the motor is running, slowly add the hot melted butter and tablespoon at a time (don’t add the milky liquid at the bottom of the melted butter). Taste and season. Keep warm. 

To assemble the pancakes: 

Mix together the ricotta, coriander and season. Strain the pickled onion on a paper towel. Place the pancakes onto warm plates. Top with a spoon of ricotta. Add the smoked salmon and pickled onions and spoon over the warm hollandaise. Sprinkle with fresh coriander leaves. Serve immediately.

Tip: 

These pancakes are also suitable to be made into bite sized finger food.