Buckwheat Pancakes

Buckwheat Pancakes recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

 

INGREDIENTS :

  • 1 large egg, separated
  • 100 gm buckwheat flour
  • 250 ml milk
  • 1 Tbsp. Greek yoghurt
  • 1 tsp. baking powder
  • 1 Tbsp. brown sugar
  • Pinch salt
  • 2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil

METHOD :

  • Whisk milk, egg yolks and yoghurt in a bowl until evenly combined. Add flour, baking powder, sugar and salt and whisk until smooth. (The batter should be thick but pourable at this point).
  • In a separate bowl, beat egg whites with a hand mixer until soft peaks form.
  • Add egg whites to pancake batter and gently fold through, careful not to reduce aeration.
  • Heat a small amount of oil in a frypan on medium heat. Ladle batter to your desired size, and flip after small bubbles from on top. Cook until golden brown.
  • Serve with walnuts, honey and greek yoghurt

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