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Berry buckwheat pancakes

by Charlotte Watts

This lovely sweet dish makes a great dessert, snack or even breakfast dish.

Serves 4

100 g buckwheat flour
1 large free range egg, lightly beaten
125 ml milk or dairy-free alternative
125 ml water
40 g butter

To Serve:
Fresh or defrosted frozen mixed berries
Live or bio yoghurt


  1. Sift the flour into a mixing bowl, make a well shape in the flour into which add the egg, milk (or alternative) and water. Whisk, gradually mixing the flour into the liquid, until you have a smooth mixture and no lumps remain.
  2. Melt 25mg (just over half) of the butter and stir into the batter mixture above.
  3. Pour the batter into a jug or bowl, cover and leave for half an hour.
  4. Melt half the butter left in a medium-sized frying pan. When the pan is hot and the bottom coated in the oil, slowly pour in just enough batter to form a thin pancake. It is best to swirl the pan around to make an even layer.
  5. Cook one side on a low heat until a light brown colour, then turn using a spatula or a palette knife or if very brave, you can toss it – cook the other side.
  6. Keep the cooked pancakes on a covered plate in the oven (lowest heat) while you cook the rest, adding more butter or margarine to the pan when needed.
  7. When all the pancakes are made, add one to a plate, add berries and yoghurt, fold over and eat immediately.

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