Serves: 4

Prep: 30 min

Main Ingredient: Whole Wheat


● ¼ cup whole wheat pastry flour (see Ann’s Tips) ● ½ cup buckwheat flour ● 2 tablespoons cane sugar ● 2½ teaspoons baking powder ● ¼ teaspoon salt ● 1 large egg ● ½ cup plain yogurt ● 2 to 4 tablespoons milk ● 2 tablespoons butter, melted ● ½ teaspoon lemon zest ● ½ teaspoon vanilla extract ● Butter, for cooking ● ¾ cup frozen or fresh berries


1. In a small bowl, whisk or sift together the whole wheat pastry flour, buckwheat flour, sugar, baking powder and salt. Set aside. 2. In a medium bowl whisk the egg and yogurt together. If using regular yogurt, add in 2 tablespoons of milk, and if using Greek yogurt use 4 tablespoons of milk. Whisk in the melted butter, lemon zest and vanilla extract until smooth. 3. Using a spatula or wooden spoon, stir the flour mixture into the wet ingredients just until moistened. The batter will be very thick and a little bit lumpy. 4. Heat a cast iron skillet or sauté pan over medium heat. Add a pat of butter to the pan, and once it bubbles and melts, pour about a ¼ cup of batter for each pancake. Work in batches so you do not crowd the pan. Press berries into the pancakes. 5. Cook for about 3 minutes, or until the edges of the pancakes look cooked and bubbles form on the top of the pancakes. Flip and cook for another 3 minutes or until golden brown. Repeat with the remaining batter.

Nutritional Info:

Special Diets:

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