Spiced Buckwheat Pancakes with Balsamic Strawberries

Ingredients

• •200 g buckwheat flour
• •2 tsp baking powder (gluten-free)
• •2 tbsp caster sugar
• •1 tsp ground ginger
• •0.5 tsp ground cinnamon (optional, for extra warmth)
• •2 whole eggs
• •250 ml milk (dairy or plant-based) (e.g., almond, oat, or cow's milk)
• •30 g melted butter, plus extra for frying
• •1 tsp vanilla extract (optional, enhances flavour)
• •300 g strawberries (hulled and quartered)
• •2 tbsp balsamic vinegar
• •1 tbsp honey or maple syrup (plus extra for serving)
• •a few handful fresh mint leaves (optional, for garnish)

Instructions

1. 1

   In a large bowl, whisk together the buckwheat flour, baking powder, caster sugar, ground ginger, and cinnamon (if using).

2. 2

   In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract (if using).

3. 3

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are fine.

4. 4

   Heat a lightly oiled frying pan or griddle over medium heat. Use a knob of butter in the pan if desired, wiping any excess butter from the pan with kitchen paper to avoid burning.

5. 5

   Pour approximately 60ml (¼ cup) of batter onto the hot pan for each pancake.

6. 6

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

7. 7

   While the pancakes are cooking, prepare the balsamic strawberries. In a bowl, combine the quartered strawberries, balsamic vinegar, and honey (or maple syrup). Gently stir to coat.

8. 8

   Serve the buckwheat pancakes immediately, topped with the balsamic strawberries and fresh mint leaves (if using). Drizzle with extra honey or maple syrup to taste.