Buckwheat pancakes with berries

Buckwheat pancakes with berries



  • 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


  • Natural Style Yoghurt
  • 150 grams blueberries


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


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