Sweet and Savory Buckwheat Pancake Brunch Board
These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas.
Ingredients
Caper chive yogurt sauce
- 1 cup Greek yogurt
- ¼ cup chopped fresh chives
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest plus more for garnish
- ¼ teaspoon pepper
Buckwheat caraway pancakes
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 teaspoons caraway seeds
- 1 egg
- 1 cup buttermilk
- 1 teaspoon maple syrup
- 1 teaspoon canola oil
Sweet items
- 1 pint blueberries
- 1 pint raspberries
- 6 strawberries
- 1 banana sliced
- ½ cup whole almonds
- 2 tablespoons hemp hearts
Savory items
- 6 oz smoked salmon
- 1 avocado sliced
- ½ red onion sliced
- 3 mini cucumbers sliced in coins
Instructions
- In small bowl, make Caper Chive Yogurt Sauce by combining all ingredients. Cover and refrigerate until ready to use.
- To make pancakes, in medium-sized bowl, whisk together buckwheat flour, baking powder, salt, and caraway seeds. In small bowl, lightly beat egg and combine with buttermilk, maple syrup, and oil. Make a well in center of dry ingredients and pour in wet ingredients. Whisk together, until just combined. Heat cast iron skillet or grill to medium-high. Drop tablespoons of batter onto hot grill. When bubbles appear on the surface of each pancake, flip and cook the other side (about 30 seconds). Continue until all batter is used.
- To arrange board, lay pancakes out down center of board on a diagonal. Arrange sweet and savory items on either side, making small sections for each item. Garnish dip with a little extra lemon zest and place on the savory side.
Notes
Each serving contains: 453 calories; 19 g protein; 23 g total fat (5 g sat. fat); 48 g total carbohydrates (19 g sugars, 13 g fiber); 417 mg sodium