It's always nice to have a treat on the weekend. This brunch (or dessert) recipe is one of many in my new book Well & Good. It’s an easy and nutritious way of keeping wellness in check while also enjoying something delicious for everyone in the family – perfect for a weekend.
Like all the recipes in the book, this one uses whole foods to maximise digestion.
180g buckwheat flour
170ml your preferred milk
1 heaped tsp baking soda
pinch of salt
knob of butter for frying
1. Separate eggs, placing yolks into a larger bowl. Add flour, milk and baking soda to the yolks and combine well, until a smooth batter forms.
2. Add a pinch of salt to the egg whites and beat until they form stiff peaks. Using a wooden spoon, fold egg whites into the batter to combine.
3. Heat butter in a fry pan. Add a quarter of the batter and cook pancake, turning when bubbles rise to the surface. Repeat until all four pancakes are cooked.
4. Enjoy with fruit and yoghurt or, for a savoury pancake, add corn kernels to the batter just before flipping.