Buckwheat Pancakes with Smoked Salmon and Leek

  • Preparation 15 MIN
    Cooking 25 MIN
  • Makes 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...

Healthy Pick

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

Nutrition Facts

For 1 pancake

Content % Daily Value
Calories 250  
Total Fat 14 g  
Saturated Fat 7 g  
Sodium (salt) 356 mg  
Carbohydrates 21 g  
Fibre 2 g  
Protein 10 g