Blueberry pancakes with yoghurt
Ingredients
1 cup plain flour
1 cup buckwheat flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp of salt
1 cup plain Greek yoghurt, plus extra to serve
½ cup milk, plus extra if needed
1 egg
1 tsp vanilla paste
1 cup blueberries (fresh or frozen) plus extra to serve
Butter or oil to fry pancakes
Honey slightly warmed to drizzle
Toasted walnuts to serve
Method
In a large bowl add the flour, buckwheat flour, baking powder, baking soda and salt. Mix to combine and make a well in the centre. In another bowl add the egg, yoghurt, milk and vanilla and mix well to combine. Add the wet ingredients to the well in the dry ingredients and slowly, mixing form the center combine to form a smooth batter. If batter is too thick, add a little bit of extra milk. Rest batter for 15 minutes. Fold through the blueberries just before cooking.
Heat a heavy based fry pan and either add a small piece of butter or a very light drizzle of oil. Add pancake batter to make the size you want (cook 2 or 3 small pikelets or a larger pancake at a time). Keep the heat a medium so they don’t burn. When the pancake begins to bubble and the edges look cooked (about 2 minutes) turn over and cook for a further 2 minutes. Keep warm in a covered plate until the remaining pancakes are cooked. Add a small amount of butter or oil to the pan before cooking each pancake.
To serve, add thick yoghurt, toasted walnuts, fresh blueberries and a drizzle of warmed honey.
