Sweet and Savory Buckwheat Pancake Brunch Board

This sweet and savory brunch board has something for everyone and is tied together by go-anywhere, do-anything buckwheat pancakes flavored with caraway seeds. 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.

Sweet and Savory Buckwheat Pancake Brunch Board

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Servings

6 people

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Ingredients

Caper chive yogurt sauce

• 1 cup Greek yogurt
• 1/4 cup chopped fresh chives
• 2 Tbsp capers
• 1 Tbsp lemon juice
• 1 tsp lemon zest plus more for garnish
• 1/4 tsp pepper

Buckwheat caraway pancakes

• 1 cup buckwheat flour
• 1 tsp baking powder
• Pinch of salt
• 2 tsp caraway seeds
• 1 organic egg
• 1 cup buttermilk
• 1 tsp maple syrup
• 1 tsp canola oil

Sweet items

• 1 pint blueberries
• 1 pint raspberries
• 6 strawberries
• 1 banana sliced
• 1/2 cup whole almonds
• 2 Tbsp hemp hearts

Savory items

• 6 oz smoked salmon
• 1 avocado sliced
• 1/2 red onion sliced
• 3 in mini cucumbers slicedcoins

Ingredients Caper chive yogurt sauce 1 cup Greek yogurt 1/4 cup chopped fresh chives 2 Tbsp capers 1 Tbsp lemon juice 1 tsp lemon zest plus more for garnish 1/4 tsp pepper Buckwheat caraway pancakes 1 cup buckwheat flour 1 tsp baking powder Pinch of salt 2 tsp caraway seeds 1 organic egg 1 cup buttermilk 1 tsp maple syrup 1 tsp canola oil Sweet items 1 pint blueberries 1 pint raspberries 6 strawberries 1 banana sliced 1/2 cup whole almonds 2 Tbsp hemp hearts Savory items 6 oz smoked salmon 1 avocado sliced 1/2 red onion sliced 3 in mini cucumbers slicedcoins

Servings 6 people Print Recipe

Instructions

1. In small bowl, make Caper Chive Yogurt Sauce by combining yogurt, chives, capers, lemon juice, lemon zest, and pepper. Cover and refrigerate until ready to use.
2. 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.
3. 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.

Recipe Notes

Per serving: 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