American buckwheat, blueberry & prune pancakes by Jane Clarke
Delicious, easy to make, moreish pancakes – perfect for a brunch, pudding, or small energy-rich snack.
PREP TIME: ABOUT 15 MINUTES
COOKING TIME: ABOUT 10 MINUTES
SERVES: MAKES 6-10 SMALL PANCAKE
60g buckwheat flour
1/2 teaspoon baking powder
2 eggs, separated
handful of blueberries, slightly squashed
50g chopped prunes
butter for greasing the pan
- Sift the flour and baking powder into a mixing bowl.
- Whisk the buttermilk and egg yolks together in another bowl, then add to the flour and mix.
- Do not worry about the odd lump, but take care not to overmix as this will make the pancakes tough.
- Whisk the egg whites until they form soft peaks, then fold into the mixture.
- Add the blueberries and prunes.
- Just a gentle stir through will make sure they are mixed in without letting out any air.
- Heat the butter in a frying pan and spoon in a little of the batter. How much depends on how big you like your pancakes!
- Cook for 1–2 minutes on each side until they are golden brown.
- Keep going until all the mixture is used up.
- Serve with maple syrup and some fresh fruit of your choice.
You can add a couple of tablespoons of ground seeds to the mixture if you wish. The pancakes freeze well.
Recipe by www.nourishbyjaneclarke.com