Buckwheat Pancakes with Smoked Creme Fraiche and Smoked Trout
Makes around 4 pancakes
20 minutes (+ 2 hours resting)
These buckwheat pancakes take a little patience to make but are worth the wait. Buckwheat flour gives them a complex savoury flavour, and the added yeast makes them light and fluffy. We've served them with a smoky creme fraiche and delectable Smoked Trout cured in Hackney.
7 Farmdrop products in this recipe
Here's how you do it
Heat the creme fraiche and milk gently in a saucepan. It needs to be warm, not hot.
Sieve the flours, salt and yeast in a bowl.
Add the egg yolks to the milk saucepan, whisk then pour into the flour bowl, whisking until you have a thick batter. Leave in a warm place, covered with a tea towel for an hour.
After an hour, when the batter has bubbles on the surface and is spongy, whisk the egg whites until they form stiff peaks and then fold into the batter. Cover with the tea towel and leave for another hour.
When the batter is ready, put a frying pan onto a medium heat. Add the butter, then wipe off with kitchen towel so that you just coat the surface.
Ladle the batter on to the pan, tilting the pan to ensure even coverage. Leave for 2-3 minutes, then flip or turn on to the other side. Continue until you have used up all the batter.
Lightly whip the creme fraiche and add the smoked salt.
Cut the pancakes into shards, dollop with creme fraiche and fold the smoked trout on to top. Serve with a drizzle of lemon juice, a twist of black pepper and some dill fronds.