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Buckwheat pancakes (with berries, yogurt and nuts)

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

Ingredients

Scale

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

Instructions

  1. 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.

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