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Berry buckwheat pancakes

 
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Serving size: Serves 8
Cuisine type: American
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly
Course: Breakfast
Favourite flavours: Easy recipes

INGREDIENTS

1 cup (150g) self-raising flour
2/3 cup (100g) buckwheat flour
2 tablespoons caster sugar
½ teaspoon ground cinnamon
2 eggs, beaten lightly
1½ cups (375ml) low-fat milk
1 cup (150g) frozen mixed berries, thawed
2 tablespoons orange juice
2 tablespoons icing sugar
METHOD

Combine flours, sugar and cinnamon in medium bowl; gradually whisk in combined egg and milk until smooth. Cover; refrigerate 30 minutes.

Meanwhile, blend or process berries, juice and sugar puree until smooth.

Pour 1/3 cup batter into heated oiled medium frying pan. Spoon 1 level teaspoon of puree on top of pancake; using skewer, gently swirl puree into pancake mixture for marbled effect, cook until browned both sides.

Repeat process, using 1/3 cup batter and 1 teaspoon puree for each pancake, to make total of eight pancakes.

Serve pancakes with remaining berry puree, and low-fat yogurt, if you like.
 
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