Strawberry Pancakes with Buckwheat & Rye
Tender, fluffy pancakes with strawberries, buckwheat and rye!
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Makes: 8 to 10 pancakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup rye flour
- 1/4 cup buckwheat flour
- 1/8 cup caster sugar
- 1/2 tsp cinnamon
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 cups milk
- 2 tsps lemon juice
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsps honey
- 200 gms strawberries diced
- Butter for frying if needed
Instructions
- In a mixing bowl, combine the flours, sugar, cinnamon, baking powder, baking soda and salt. Mix well and set aside.<br></br>
- Combine the milk and lemon juice in a smaller bowl and set aside to sour for a few minutes. In the meantime whisk the eggs, vanilla and honey in a separate bowl, the pour in the soured milk. Mix well.<br></br>
- Pour the liquid mixture into the flour mixture and fold to combine, breaking up as many lumps as you can, but taking care not to over-mix.<br></br>
- Heat a non-stick frying pan on low heat and melt a teaspoon of butter. The butter is optional, it adds a little colour and flavour.<br></br>
- Pour 1/3 cup of the pancake batter into the pan and allow to cook for a minute. Place a few pieces of strawberries on the surface of the pancake. When the edges of the pancake are no longer glossy and bubbles begin to appear on the surface (about two minutes more), gently flip the pancake over. Cook for another minute or two, then remove from the pan.<br></br>
- Serve the pancakes warm with honey, peanut butter, whipped cream and anything else! Pancakes refrigerate well and can be reheated in the toaster. Happy eating!
Notes
*The sugar can be replaced with more honey if you like. The batter will be a little thinner but still manageable.
*Rye and buckwheat can be replaced with wholewheat flour.
*If you have buttermilk, use that instead of the soured milk.