Buckwheat Pancakes

[Justin Fleming]

Ready in 15 minutes
Serves 4-6
No added sugar

100g buckwheat flour
1 large free range egg
250ml your choice of milk
125ml water
1 tbsp Greek yoghurt
Groundnut oil to fry (you can use olive oil but this has a higher
smoke point)

1. If using a blender, put all the ingredients into the bowl and pulse
until smooth.
2. If making by hand, whisk the flour, egg and milk together until you
have a smooth paste.
3. Whisk in the water and yoghurt to make a smooth batter.
4. Heat a teaspoon of oil in a non-stick frying pan, just enough to
cover the base.
5. Add enough batter to cover the bottom of the pan and tilt pan to
spread evenly.
6. Cook until golden, then flip or turn over gently and cook on the
other side.
7. Repeat until all pancake batter is used up.

Gluten free
Wheat free (buckwheat is from the rhubarb family)
No added sugar

Serving suggestions:

Stack pancakes, cover with sliced fresh berries and then drizzle the
Sweet Freedom over the top.

Serve with fresh orange and lemon wedges, squeeze over the juice and
then drizzle Sweet Freedom over the top.

Drizzle over a hot chocolate sauce.

Version 1: In a small bowl whisk together until smooth with no lumps;
2 tbsp boiling water, 2 tbsp cocoa powder and 2 tbsp Sweet Freedom.
Heat carefully in the microwave for approx 30 seconds, stirring at
intervals until it has boiled or heat in a small pan, stirring on the
hob until boiling point and it has thickened slightly.

Indulgent version 2: Break up 100g of 100% chocolate (or the darkest
chocolate you can find which will have a small amount of sugar in it)
into a small pan and add 2 tbsp of Sweet Freedom, heat gently until
melted and combined, stirring.
These pancakes also freeze beautifully, freeze in a stack with
greaseproof paper between each one and defrost each one quickly in a
dry pan on the hob or for a few seconds in the microwave as needed.