Here’s a nice breakfast for the whole family to enjoy. Even though berries are not in season during winter, you can always use frozen – nutritionally they’re just as good and they’re much cheaper.
2 pints blueberries
4 tablespoons honey
1 tablespoon lemon juice
0.75 cup buckwheat flour
0.25 cup whole-wheat flour; sifted
2 free-range eggs
1.5 cups buttermilk
0.5 cup water
1.5 cups low-fat plain yogurt
olive or grapeseed oil
1 pint strawberries, to serve
l pint raspberries, to serve
- In a small pan, slowly bring a pint of blueberries to the boil with 1 tablespoon water, 2 tablespoons honey, and the lemon juice. Cover and reduce the heat to a slow simmer for 3 minutes until the berries have stewed.
- Mix in a blender until very smooth.
- Sift the Hours and a pinch of sea salt into a bowl. Make a well in the center and add the eggs. Beat the eggs into the flour.
- Gradually add the buttermilk and water and beat until bubbles form on the surface of the pancake batter. Cover and refrigerate until ready to use.
- Add the remaining honey to the yogurt, beat together, and refrigerate.
- Using a paper towel and olive or grapeseed oil, lightly oil a small pancake pan.
- Beat the pancake mixture again and store it in a jug so you can pour it out easily.
- Next, pour ample batter into the small pan to cover the base and make a pancake approximately 4 mm thick.
- Cook for 3-4 minutes or until bubbles form on the surface of the pancake.
- Flip the pancake and cook for another minute.
- Repeat the process until the batter mix is finished.
- Top with honey yogurt and blueberry sauce and serve with berries.