Buckwheat Pancakes

Buckwheat Pancakes

Cooking time


1- Whisk milk, egg yolks and yoghurt in a bowl until evenly combined. Add flour, baking powder, sugar and salt and whisk until smooth. (The batter should be thick but pourable at this point).

2- In a separate bowl, beat egg whites with a hand mixer until soft peaks form.

3- Add egg whites to pancake batter and gently fold through, careful not to reduce aeration.

4- Heat Cobram Estate Extra Virgin Olive Oil in a frypan on medium heat. Ladle batter to your desired size, and flip after small bubbles from on top. Cook until golden brown.

5- Serve with walnuts, honey and greek yoghurt

Ingredients Chevron Icon

1 large egg, separated

100 gm buckwheat flour

250 ml milk

1 Tbsp. Greek yoghurt

1 tsp. baking powder

1 Tbsp. brown sugar

Pinch salt

2 Tbsp. Cobram Estate Light Extra Virgin Olive Oil