Buckwheat Pancakes with Smoked Salmon and Leek
Buckwheat Pancakes with Smoked Salmon and Leek
Open in full-screen mode

Buckwheat Pancakes with Smoked Salmon and Leek

15 MIN
25 MIN
12 pancakes





  1. In a bowl, combine the flours, sugar, baking powder and salt. Set aside.
  2. In a large bowl, whisk together the eggs and milk. Add the dry ingredients and whisk until smooth. Stir in the melted butter.
  3. In a large non-stick skillet lightly brushed with butter, cook two pancakes at a time over medium heat, using about ¼ cup (60 ml) of batter for each and spreading each pancake into a 5-inch (12-cm) disc. Cook for about 1 minute 30 seconds on each side. Keep warm on a plate.
  4. Serve two pancakes per person. Garnish with the leeks and smoked salmon.


You need 8 pancakes for main courses (2 per person). You will have enough batter to make 4 more to serve as dessert with molasses or maple syrup.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.