Ingredients

• 400ml/14fl oz dairy-free milk or apple juice
• 125g/4½oz buckwheat flour
• 40g/1½oz gram flour
• 1 tbsp cornflour
• pinch salt
• 200g/7oz soya or regular cream cheese
• 1 lemon
• juice and zest
• rapeseed oil
• for frying
• 200g/7oz smoked salmon
• small bunch of chives
• chopped
• 25g/1oz pumpkin seeds
• toasted
• 1 tbsp caperberries
• roughly chopped

Directions

• Whisk together the dairy-free milk
• flours
• salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour.
• Meanwhile
• mix the cream cheese
• lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use.
• Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter
• swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture.
• When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute
• the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.
• Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon
• chives
• pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve.