Buckwheat Pancakes with Maple Syrup and Fresh Fruit

Buckwheat pancakes are already something special on their own, but when we add maple syrup and fresh fruits, we get an excellent and especially healthier dessert.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 50 g Flour, Whole wheat

  • 50 g Flour, buckwheat

  • 1 piece Egg, fresh

  • 300 ml Milk, skimmed

  • 8 teaspoon Oil, olive

  • 100 g Candied fruit

  • 1 dl Syrup, maple

Steps

  1. Thoroughly wash the fruits and remove any green parts if necessary. Cut larger fruits into smaller pieces or slices.

  2. Sift both types of flour into a larger bowl and add the grains that remained in the sieve. Crack an egg and whisk it together with the milk in a separate bowl. Then slowly add the mixture to the flour. Mix well to obtain a smooth batter. Let it rest for 20 minutes, then mix again.

  3. Place a small pan on the stove, add a spoonful of oil, and heat it. Then add a ladle of pancake batter and tilt the pan so that the batter spreads over the entire surface. Cook for about 2 minutes until the bottom side is lightly browned. Then flip it and cook for about one more minute on the other side. Repeat the process for each pancake.

  4. Arrange the pancakes on a plate as desired and drizzle them with maple syrup. Add the fruits cut into smaller pieces.

Nutrition Information (Per 100g)

  • Calories: 334.02 kcal
  • Fat: 16.47 g
    • Saturated Fat: 2.57 g
  • Carbohydrates: 36.03 g
    • Sugars: 0.51 g
  • Protein: 10.29 g
  • Fiber: 5.15 g

Advice

If the batter is too thick, add a little more milk. If needed, lightly salt the batter and add sugar. Its best to stack the pancakes in a preheated oven to keep them warm while baking the rest. Its best to use seasonal fruits. At the end, the pancakes can also be garnished with sweet cream.