Buckwheat is a naturally gluten-free flour with a subtle nutty flavour that lends itself well to savoury pancakes. This thin, crêpe-like pancake recipe is perfect for stuffing with savoury fillings.
- 400ml/14fl oz dairy-free milk or apple juice
- 125g/4½oz buckwheat flour
- 40g/1½oz gram flour
- 1 tbsp cornflour
- pinch salt
- 200g/7oz soya or regular cream cheese
- 1 lemon, juice and zest
- rapeseed oil, for frying
- 200g/7oz smoked salmon
- small bunch of chives, chopped
- 25g/1oz pumpkin seeds, toasted
- 1 tbsp caperberries, roughly chopped
Whisk together the dairy-free milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour.
Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use.
Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture.
When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.
Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon, chives, pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve.
You can make the gluten-free pancake batter the night before so that it is ready to use in the