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Buckwheat and blueberry pancakes with low fat yoghurt and honey Recipe

Ingredients for people

    For the batter
  • Semi-skimmed milk : 250 ml
  • Whole egg(s) : 1 whole
  • Buckwheat flour : 55 g
  • Unsalted butter : 50 g
  • Plain flour : 70 g
  • Fine salt : 2 pinch(es)
  • Demerara sugar : 50 g
  • Honey : 60 g
  • Natural yoghurt(s) : 300 g
  • Lemon(s) : 1 whole
  • Blueberry(-ies) : 300 g
  • 1For the pancake batter

    Place the flours, sugar and the salt in a bowl and make a well in the centre. Break the egg into the well and roughly mix it into the flour. Slowly add the milk into the mixture, whisking all the time.
    Melt the butter and add it to the pancake batter. Chill in the fridge for an hour.

    Cook the pancakes in a lightly oil frying pan until you have used up all of the batter.

  • 2For the filling

    Add the blueberries to the same pan and cook until they begin to burst. Serve with the pancakes, yoghurt and a drizzle of honey.

Chef's tip

«Strawberries and raspberries will work well, and if they are really ripe and sweet you may not want to cook the fruit at all.»

Make tasty, healthy pancakes, great for dessert or for breakfast

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(1 vote)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0h