Ingredients
130g buckwheat flour
35g wholemeal self raising flour
1 1/2 baking powder
2 tbsp raw (demerara) sugar
2 eggs
lightly beaten
250 millilitres buttermilk
1 vanilla essence
olive oil
for frying
Natural Style Yoghurt
for topping
150g blueberries
for topping
Equipment
- 1 mixing bowl
- 1 whisk
- 1 frying pan
Instructions
- 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.
Notes
Tip
Add a little more milk if the pancake batter is too thick.
