Name: Buckwheat pancakes (with berries, yogurt and nuts)
Cook time: 10 min
Total time: 10 min
Ingredients: 100g buckwheat flour; 150ml milk; 150ml water; 1 egg; Rapeseed oil; Pinch of salt; 4 tbsp of mixed berries, e.g. blueberries, blackberries, strawberries, raspberries (use frozen berries or other fruits when berries not in season); 4 tbsp unsweetened fromage frais; 2 tbsp of chopped nuts, e.g. hazelnuts, walnuts, pecan nuts; A little honey

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Buckwheat pancakes (with berries, yogurt and nuts)

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Author: Jane Hutton
Cook Time: 10
Total Time: 10 minutes

Ingredients

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For the batter

100g buckwheat flour
150ml milk
150ml water
1 egg
Rapeseed oil
Pinch of salt

For the filling

4 tbsp of mixed berries, e.g. blueberries, blackberries, strawberries, raspberries (use frozen berries or other fruits when berries not in season)
4 tbsp unsweetened fromage frais
2 tbsp of chopped nuts, e.g. hazelnuts, walnuts, pecan nuts
A little honey

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Instructions

To make the pancakes, put the flour and salt into a mixing bowl and add the egg. Mix the milk and water in a jug. Beat the egg into the flour, adding the milk and water a little at a time to make a batter. Leave for at least one hour to rest. Lightly oil a frying pan and heat it well. Put a tablespoon of batter into the pan and roll it round to the edges. Cook until the pancake is golden then turn to cook the other side. Place the pancakes on a plate and fill with the yogurt, berries and chopped nuts. Drizzle with a little honey.

Notes

Use this batter for sweet or savoury recipes.