Buckwheat Pancakes With Balsamic Strawberries – a delicious recipe with flour, buckwheat flour, sugar, buttermilk, eggs, vanilla yogurt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
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
51
g
Fat
46
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup gluten free self-rising flour, 1/2 cup buckwheat flour, 1 tablespoon 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.
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