Buckwheat Pancakes with Blueberries and Light Maple Syrup

Ingredients

• Buckwheat pancake mix 100 g
• Blueberries 80 g
• Maple syrup light 15 g
• Skim milk 150 ml

Method

1. Prepare Ingredients. Measure out 100g of buckwheat pancake mix, 80g of blueberries, 15g of light maple syrup, and 150ml of skim milk. Rinse blueberries if using fresh and pat dry gently.
   Tip: Use a kitchen scale for accurate measurements to ensure correct nutrition.
2. Make the Batter. In a medium mixing bowl, combine the 100g buckwheat pancake mix with 150ml skim milk. Whisk gently until the batter is smooth and free of lumps. Avoid overmixing to keep pancakes tender.
   Tip: If the batter is too thick, add a splash more skim milk, one tablespoon at a time.
3. Heat the Pan. Place a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of cooking spray or a dab of oil spread with a paper towel to prevent sticking.
   Tip: Test the pan heat by sprinkling a few drops of water; if they sizzle and evaporate quickly, the pan is ready.
4. Cook the Pancakes. Pour about 1/4 cup of batter onto the hot pan for each pancake. Evenly sprinkle some blueberries onto the batter while it is still wet. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then carefully flip with a spatula. Cook the other side for 2 more minutes until golden brown.
   Tip: Don’t press down on the pancakes with the spatula to keep them fluffy.
5. Serve with Maple Syrup. Stack the cooked pancakes on plates and drizzle each serving with 7.5g of light maple syrup (half of the total 15g). Serve immediately while warm.
   Tip: Add extra fresh blueberries on top for garnish if desired.

Pro tips

• Use fresh or frozen blueberries; if frozen, thaw and drain excess water before adding to batter.
• Keep cooked pancakes warm by placing them on a baking sheet in a low oven (around 90°C/200°F) while finishing the batch.