Wholesome Yoghurt Hotcakes

Recipe by Magdalena Roze

Ingredients

Hotcakes

1/2 cup buckwheat flour

1/2 cup plain flour

1 teaspoon baking powder

1/2 cup Jalna yoghurt

1/2 cup milk

1 teaspoon vanilla

1 egg

Ghee or coconut oil

To serve:

Jalna Biodynamic Organic yoghurt

2 punnets blueberries

Honey

A few basil leaves, sliced finely

METHOD

For the hotcake batter, place flours and baking powder in a medium bowl and whisk together to combine. In another bowl, whisk an egg then whisk in the yoghurt, milk and vanilla. Pour into the flour and combine with a wooden spoon. Don’t overmix.

Place 1 punnet of blueberries in a small saucepan with a drizzle of honey and cook on medium heat for a few minutes until they start to breakdown. Set aside to cool, add basil leaves and mash with a fork.

Heat a frying pan with coconut oil or ghee, then fry full ladles of pancake batter on both sides until golden brown and cooked.

To serve, top with a dollop of Jalna yoghurt, drizzle blubbery smash and a few fresh blueberries.

Note: if gluten free, you can use just buckwheat flour, but flavour will be stronger.

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