Buckwheat Pancakes With Blueberry Sauce And Honey Yogurt

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.

buckwheat pancakes

Serves 6

2 pints blueberries

4 tablespoons honey

1 tablespoon lemon juice

0.75 cup buckwheat flour

0.25 cup whole-wheat flour; sifted

sea salt

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


  1. 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.
  2. Mix in a blender until very smooth.
  3. 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.
  4. 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.
  5. Add the remaining honey to the yogurt, beat together, and refrigerate.
  6. Using a paper towel and olive or grapeseed oil, lightly oil a small pancake pan.
  7. Beat the pancake mixture again and store it in a jug so you can pour it out easily.
  8. Next, pour ample batter into the small pan to cover the base and make a pancake approximately 4 mm thick.
  9. Cook for 3-4 minutes or until bubbles form on the surface of the pancake.
  10. Flip the pancake and cook for another minute.
  11. Repeat the process until the batter mix is finished.
  12. Top with honey yogurt and blueberry sauce and serve with berries.