Buckwheat Pancake Recipe Recipe

1. 1

   Heat the oven to 250 degrees F. Place the buckwheat flour, plain flour, baking powder, sugar and salt in a bowl and stir to combine.

2. 2

   Place the egg yolks and buttermilk in another bowl and stir well to combine.

3. 3

   Add the buttermilk mixture to the flour and mix lightly until just combined.

4. 4

   A few lumps are fine, so do not over mix.

5. 5

   Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form.

6. 6

   Using a large metal spoon, fold the egg whites through the batter in two batches.

7. 7

   Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base.

8. 8

   For each pancake, ladle 4 tablespoons of batter into the pan and sprinkle with a heaped tablespoon of blueberries.

9. 9

   Cook for about 2 minutes, or until bubbles appear on the surface of the pancake.

10. 10

    Turn the pancakes over and cook for another minute.

11. 11

    Transfer to a plate and keep warm in the oven while you make the remaining pancakes.

12. 12

    Serve the pancakes in stacks of three with the yogurt, mango and a jug of maple syrup.

* Per serving · 4 servings · Values may vary.