INGREDIENTS
by Sophie Dahl

Treat a loved one to breakfast in bed with these decadent gluten-free buckwheat pancakes topped with creamy scrambled egg and smoked salmon.

Each serving provides 444kcal, 33g protein, 20g carbohydrate (of which 2g sugars), 26g fat (of which 10g saturates), 0.6g fibre and 3.2g salt.

Brunch

Buyer's guide

Buckwheat flour is available from health food stores.

Storage

Store in an airtight container in a cool, dark place.

Preparation

The flour is often combined with wheat flour before use. It is made into pancakes and bread in USA, Russia, India, China, and Brittany in Northwest France, where it is also used in rustic porridges, savoury pancakes called galettes and fruit flans. It is added to pierogi dumplings, bread and cakes throughout Eastern Europe; and to noodles in Japan.