Buckwheat Pancakes with Fresh Blueberries and Maple Syrup 

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Lovely, light pancakes that make a great family brunch or late Sunday morning breakfast.

Ingredients:

1 1/4 cup buckwheat flour

60 g plain flour

1 tsp baking powder

2 tsp caster sugar

1 pinch of salt

4 eggs, separated

500 mL reduced-fat buttermilk

2 cup blueberries

1 carton plain, low-fat yoghurt

2 mangoes, cheeked and scored

6 Tbsp maple syrup

Directions:

Preheat the oven to 120ºC. Place the buckwheat flour, plain flour, baking powder, sugar and salt in a bowl and stir to combine. Place the egg yolks and buttermilk in another bowl and stir well to combine.

Add the buttermilk mixture to the flour and mix lightly until just combined. A few lumps are fine, so do not overmix.

Place the egg whites in a clean, dry, stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in two batches.

Heat a large, non-stick frying pan over a medium heat and spray with cooking oil spray. For each pancake, ladle 4 tablespoons of batter into the pan and sprinkle with a heaped tablespoon of blueberries. Cook for about two minutes or until bubbles appear on the surface of the pancake. Turn the pancake over and cook for another minute.

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

Serve the pancakes in stacks of two with the yoghurt, mango and ladle a tablespoon of maple syrup over each stack.

Variations:

If fresh blueberries are unavailable, use frozen blueberries.

Author:

Bill Granger - Bills Open Kitchen

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