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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

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