Buckwheat Pancakes With Balsamic Strawberries

Name: Buckwheat Pancakes With Balsamic Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup gluten-free self-rising flour; 1/2 cup buckwheat flour; 1 tbsp granulated sugar; 1 cup buttermilk; 2 None eggs, separated; None None Vanilla yogurt, to serve; None None FOR THE BALSAMIC STRAWBERRIES; 9 oz strawberries, hulled and halved; 1/4 cup packed brown sugar; 1 1/2 tbsp balsamic vinegar

Servings: persons

1
Sift self-rising flour into a bowl. Stir in buckwheat flour and granulated sugar. Whisk buttermilk and egg yolks in a medium bowl. Gradually whisk into dry ingredients until smooth. Cover and let stand for 30 mins.
2
Meanwhile, for the balsamic strawberries, place all ingredients in a medium skillet on low heat. Cool for 1-2 mins until sugar dissolves. Bring to a boil. Reduce heat to low and simmer for 1-2 mins until thickened slightly. Set aside.
3
Beat egg whites until soft peaks form. Fold into batter. Heat a large nonstick skillet on medium heat. Spray with no stick cooking spray.
4
Cook pancakes in batches by spooning 2 tbsp of batter into pan for each pancake. Cook for 1-2 mins until bubbles form on the surface. Turn over and cook the other side for a further 1 min until just golden. Transfer to a plate. Cover and keep warm. Repeat with the remaining batter. Serve pancakes topped with yogurt and balsamic strawberries.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup gluten-free self-rising flour, 1/2 cup buckwheat flour, 1 tbsp granulated sugar, 1 cup buttermilk, and more.

Yes, Buckwheat Pancakes With Balsamic Strawberries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!