Buckwheat, spelt and oats are good alternative bases for a spin on traditional pancakes. For a fancy breakfast, a dollop of creme fraiche would make a great addition to these smoked salmon pancakes.
3/4 cup milk
3/4 cup rolled oats (not quick oats)
2 tbsp olive oil, plus enough for frying
2 eschallots, peeled and thinly sliced
2 tbsp sugar
1 egg, lightly beaten
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
300g smoked salmon
handful rocket or mustard leaves
Pour milk over the oats and allow to stand for 10 minutes.
Add a little oil to a small frying pan, cook the eschallots until soft and golden then set aside to cool.
Add the sugar, two tablespoons of olive oil and the egg to the oats and beat together with a fork. Sift in flour, baking powder and salt and stir to form a smooth batter, then mix through the eschallots. If necessary, add one to two tablespoons of milk to thin the mixture.
Place a nonstick frying pan over a medium heat, add olive oil to coat the bottom and add four tablespoons of mix to make four pancakes with room to spread.
Cook for two minutes on each side, turning once, or until golden brown on both sides. Remove and set aside and cook another four pancakes with the rest of the mix.
Lie a piece of smoked salmon on a board, place some rocket on the slice and roll it up; repeat until you have eight salmon rolls.
To serve, put two or three pancakes on each plate, put a salmon roll on each pancake and top with another piece of rocket. Finish with a good grind of black pepper and a drizzle of olive oil.