Buckwheat pancakes with berries

Serves:

Ingredients

• 130 grams buckwheat flour
• 35 grams wholemeal self raising flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons raw (demerara) sugar
• 2 eggs, lightly beaten
• 250 millilitres buttermilk
• 1 teaspoon vanilla essence
• olive oil

Topping

• Natural Style Yoghurt
• 150 grams blueberries

Method

Combine the flours, baking powder and sugar in a mixing bowl.

Make a well in the centre and pour in the eggs, buttermilk and vanilla essence and whisk until smooth.

Add a little more milk if the pancake batter is too thick.

Heat a frying pan over medium heat and lightly spray with olive oil.

Pour 60mL (2 fl oz / 1/4 cup) of the mixture into the pan and cook for 1-2 minutes each side, or until the pancake is golden and cooked.

Repeat with the remaining mixture to make 8 pancakes in total.

Serve two pancakes per person.

Top the pancakes with a spoonful of yoghurt and some blueberries.

Serving Suggestions

Note