Buckwheat Pancakes with Yogurt and Warm Berries

Make buckwheat pancakes with yogurt and warm berries, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
50 g Buckwheat flour
1 large, about 55 g Egg
120 ml Skimmed milk
1 tsp (4 g) Baking powder
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
100 g Greek yogurt, 0% fat
100 g Frozen mixed berries
1 tsp (7 g) Maple syrup
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Whisk the flour, baking powder and salt together, then whisk in the egg and the milk to a batter the thickness of double cream. Leave it for five minutes.
2. Put the frozen berries in a small pan with a spoonful of water over a medium heat for three minutes, until they collapse into a sauce.
3. Heat a sprayed frying pan over a medium heat and drop in three ladles of batter. Cook until bubbles break on the surface, about two minutes, flip, and give them one minute more.
4. Stack, yogurt on top, berries over and the maple syrup last.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/buckwheat-pancakes-yogurt-berries

AI-generated images illustrating the recipe.

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