Everyday recipes
Gluten free buckwheat pancakes with balsamic strawberries
Gluten free buckwheat pancakes with balsamic strawberries recipe.
INGREDIENTS
½ cup gluten-free self-raising flour
½ cup buckwheat flour
1 tablespoon caster sugar
1 cup buttermilk
2 eggs, separated
Vanilla yoghurt, to serve
Balsamic strawberries:
250g punnet strawberries, hulled, halved
¼ cup brown sugar
1½ tablespoons balsamic vinegar
METHOD
- Sift self-raising flour into a bowl. Stir in buckwheat flour and sugar. Make a well in the centre of the dry ingredients.
- In a jug, whisk buttermilk and egg-yolks together. Gradually whisk into dry ingredients until smooth. Cover and allow to stand for 30 minutes.
- Balsamic strawberries: Meanwhile, combine all ingredients in a medium frying pan. Stir over a low heat for 1-2 minutes until sugar dissolves. Bring to boil. Reduce heat and simmer for 1-2 minutes until thickened slightly.
- Heat a non-stick frying pan, large enough to cook 2 pancakes at a time, on medium. Spray with oil.
- Beat egg whites until soft peaks form. Fold into batter. Cook pancakes in batches by spooning 2 tablespoons of batter into pan for each pancake. Cook for 1-2 minutes until bubbles form on the surface. Turn over and cook the other side for a further 1 minute until just golden. Transfer to a plate. Cover and keep warm. Repeat with the remaining batter. Serve pancakes topped with yoghurt and strawberries.
Top tipTop pancakes with a blend of 200g low-fat ricotta, ½ cup low-fat vanilla yoghurt and ¼ teaspoon ground cinnamon. Drizzle with syrup.
For more delicious gluten-free recipes, see this week's Woman's Day (on sale June 16).
