Buckwheat Pancakes

Ingredients

• 4 tbsp butter (15 g)
• 2 Eggs
• 1 pinch salt
• 1 tsp raw cane sugar (5 g)
• 200 g buckwheat flour
• 400 ml milk (3.5% fat)
• 300 g mixed berries (red currants, blueberries and raspberries)
• 2 tbsp Orange juice
• 1 tbsp liquid honey
• 4 tbsp yogurt (3.5% fat) (20 g)

Instructions

1. 1.

   Melt 2 tbsp butter in a saucepan over low heat for the buckwheat pancakes. Whisk eggs, salt, sugar, buckwheat flour, melted butter and milk into a smooth batter and cover; refrigerate for about 1 hour. Stir again before use and add more milk if needed.

2. 2.

   Wash, dry, and trim berries as necessary. Mix in a bowl with orange juice and honey, then cover and let sit.

3. 3.

   Melt ½ tsp butter in a pan and spread evenly. Spoon a ladle of batter into the pan, spread it out, and cook over low heat for about 1 minute until golden brown. Flip the pancake and cook the other side for another minute. Repeat to make a total of 8 pancakes. Keep finished pancakes warm in a preheated oven at 70 °C (fan 50 °C; gas: lowest setting).

4. 4.

   Fold each pancake twice into triangles and arrange two pancakes with berries on plates. Serve with yogurt.