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

Ingredients

60g buckwheat flour

1/2 teaspoon baking powder

250ml buttermilk

2 eggs, separated

handful of blueberries, slightly squashed

50g chopped prunes

butter for greasing the pan

Method

• 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.

Tip:

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