Buckwheat pancakes with mixed summer berries

Buckwheat pancakes with mixed summer berries

By
From
Zest
Serves
4
Prep
10 mins
Cooking time
15 mins
Photographer
Ian Hofstetter

Here’s a tip for cooking perfect pancakes if you haven’t made them before. After you’ve poured the batter into the pan, wait for the bubbles that form on the surface to begin to break before turning them.

Ingredients

Quantity Ingredient
1/2 cup self-raising flour
1/2 cup buckwheat flour
1 tablespoon caster sugar
1 1/4 cups buttermilk
1 egg
250g strawberries, hulled and quartered
150g raspberries
150g blueberries
1 tablespoon icing sugar
spray oil
low-fat vanilla yoghurt, to serve

Method

  1. Sift the self-raising flour into a bowl, then stir in the buckwheat flour, followed by the sugar, and make a well in the centre.
  2. Whisk the buttermilk and egg together in a jug. Pour into the dry ingredients, then mix slowly, drawing in the flour to make a smooth batter. Cover and allow to stand for 30 minutes.
  3. In another bowl, combine the berries and icing sugar and set aside.
  4. Heat a non-stick frying pan (large enough to cook 2 pancakes at a time), on medium. Spray with a little oil.
  5. Pour 1/4 cup of batter into the pan for each pancake, making sure they are well spaced. Cook for 1–2 minutes until bubbles form on the surface. Turn the pancakes and cook the other side for a further 1 minute until just golden. Transfer to a plate, cover with a tea towel and keep warm. Repeat with the remaining batter to make 8 pancakes.
  6. To serve, place 2 warm pancakes on each plate. If they go cold, you can reheat them in the microwave on high (100%) power for 20 seconds. Top with a spoonful of berries and a dollop of yoghurt.

Variation

  • Blend together 200 g low-fat ricotta, 1/2 cup low-fat vanilla yoghurt and 1/4 teaspoon ground cinnamon. Use as a topping to dollop on top of the berries. Drizzle with honey or maple syrup.

Super ingredient: Buckwheat

  • Buckwheat is a good source of protein, two of the B group vitamins (thiamin and niacin) as well as magnesium and iron. It’s a handy flour to use if you want to reduce your reliance on wheat. Buckwheat is derived from the seed of a grass and is not technically a cereal grain, but it’s used in similar ways to bulgur wheat or wheat flour. It’s free of gluten and has a low GI. It’s also high in soluble fibre and contains several interesting phyto-chemicals such as rutin.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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