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Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 1 1/4 cups buckwheat flour
- 1/2 cup plain (all-purpose) flour
- 1 teaspoon baking powder
- 2 teaspoons caster (superfine) sugar
- Pinch of salt
- 4 eggs, separated
- 2 cups buttermilk
- Butter, for greasing the pan
- 2 cups blueberries
- Plain yogurt
- 2 mangoes, cheeked and scored (diced)
- Maple syrup
Method
- Heat the oven to 250 degrees F. 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 over mix.
- 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 brush a small portion of butter over the base.
- For each pancake, ladle 4 tablespoons of batter into the pan and sprinkle with a heaped tablespoon of blueberries.
- Cook for about 2 minutes, or until bubbles appear on the surface of the pancake.
- Turn the pancakes 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 three with the yogurt, mango and a jug of maple syrup.
