Buckwheat pancakes

These buckwheat pancakes are great for a special shared breakfast in bed, especially with delicous seasonal berries.They look — and taste — gorgeous. If it’s not berry season, frozen are fine — just allow time for them to thaw, or replace with another seasonal fruit — figs and feijoas are not too far away. To keep the pancakes light and airy, be sure to fold the egg whites in gently.

Ingredients

2 cups	Milk
2 Tbsp	Lemon juice
1 ¼ cups	Buckwheat flour (Main)
½ cup	Gluten-free flour
1 tsp	Baking powder
4	Eggs, separated
1	Banana, mashed
3 Tbsp	Butter, for frying

To serve

1	Mango, cut into cubes
1 cup	Greek yoghurt
½ cup	Maple syrup
1 cup	Mixed berries

Directions

1. Place the milk in a jug and add the lemon juice (a quick way of making buttermilk).
2. Place the flours and baking powder in a large bowl.
3. Whisk the egg yolks and mashed banana into the milk, then stir through the dry ingredients until smooth. Don't worry if there are a few banana lumps.
4. Whisk the egg whites until just stiff and fold lightly through the batter mixture.
5. Heat a teaspoon of butter in a frying pan on medium heat. Add ½ cup of mixture to the pan at a time, cooking until it starts to bubble, then flip for a further 3 minutes. Continue to cook the remainder of the mixture. Keep the pancakes warm (in the oven on a low setting) while you cook the rest.
6. Serve with mango, maple syrup, a dollop of yoghurt and berries.