Trout, Sour Cream, and Chive Buckwheat Pancakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 44 min.
Ready in
Ingredients
for
4
- Ingredients
- ¾ cup Buckwheat flour
- ¾ cup all-purpose flour
- 3 Tbsps granulated sugar
- ½ tsp salt
- 1 tsp baking soda
- 3 Tbsps unsalted butter (melted)
- 1 fresh egg (beaten lightly with a fork)
- 2 cups Buttermilk (divided)
- vegetable oil (for the pan)
- 4 Smoked trout (may substitute pickled herring)
- 12 slices cooked Bacon
- 1 cup Sour cream
- 0.333 cup finely chopped, fresh Chives
Product recommendation
Cooking time may vary depending on size of griddle.
Preparation steps
1.
Heat a well-seasoned cast iron griddle or non-stick pan on medium heat.
2.
In a large bowl, whisk together the flours, sugar, salt, and baking soda. Pour the melted butter over the dry ingredients and stir. Stir the beaten egg into half of the buttermilk. Add the buttermilk egg mixture to the dry ingredients, stirring to combine. Slowly add in the remaining buttermilk, just until the desired consistency is achieved. Stir only until just combined. Do not over mix and expect a few lumps.
3.
Add a half teaspoon of oil to the griddle and carefully spread it around with a paper towel to coat. Ladle 1/4 cup of the batter onto the hot surface to the desired size, about 4-inches / 10 cm wide. Reduce heat to medium-low. Cook the pancake for about 2 1/2 minutes on the first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned and cooked through.
4.
Keep your pancakes warm. Spread oil in the pan as needed between batches.
5.
To Assemble:
6.
Cut the smoked trout into pieces. Arrange pancakes, smoked trout, bacon and sour cream in layers, ending with a pancake. Garnish with chopped chives. Serve immediately.
