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Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Buckwheat pancakes:

With this pancake recipe, you can have your cake & eat it too!
By Nat Kringoudis
Date: November 15 2014
Tags: recipe,
Editor Rating:
buckwheat-pancakes

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. 

Serves 4

Ingredients

3 eggs

180g buckwheat flour

170ml your preferred milk

1 heaped tsp baking soda

pinch of salt

knob of butter for frying

Method

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.

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