Buckwheat pancakes

Name: Buckwheat pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 60 g Flour, buckwheat (½ cup); 0.333 cup(s) Wholemeal self-raising flour (55g); 0.5 tsp Baking powder; 0.5 tsp Ground cinnamon; 1 tbs White sugar; 1 cup(s) Skim milk (250ml); 1 medium Egg(s); 0.333 cup(s) Reduced-fat ricotta cheese (40g); 2 tsp Maple syrup; 0.5 cup(s) Fresh raspberries to serve

Points®

Total Time

15 min

Prep

5 min

Cook

10 min

Serves

Difficulty

Easy

Ingredients

Flour, buckwheat

60 g, (½ cup)

Wholemeal self-raising flour

⅓ cup(s), (55g)

Baking powder

½ tsp

Ground cinnamon

½ tsp

White sugar

1 tbs

Skim milk

1 cup(s), (250ml)

Egg(s)

1 medium

Reduced-fat ricotta cheese

⅓ cup(s), (40g)

Maple syrup

2 tsp

Fresh raspberries

½ cup(s), to serve

Instructions

Sift the flours, baking powder, cinnamon and sugar into a bowl. Whisk in the milk and egg to form a smooth batter.
Cook ¼-cup measures of mixture in a non-stick frying pan. Top pancakes with the ricotta, maple syrup and raspberries.

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Buckwheat pancakes

Ingredients

Instructions

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