Berry buckwheat pancakes
by Charlotte Watts
This lovely sweet dish makes a great dessert, snack or even breakfast dish.
100 g buckwheat flour
1 large free range egg, lightly beaten
125 ml milk or dairy-free alternative
125 ml water
40 g butter
Fresh or defrosted frozen mixed berries
Live or bio yoghurt
- 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.
- Melt 25mg (just over half) of the butter and stir into the batter mixture above.
- Pour the batter into a jug or bowl, cover and leave for half an hour.
- 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.
- 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.
- 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.
- When all the pancakes are made, add one to a plate, add berries and yoghurt, fold over and eat immediately.