Buttermilk and whole wheat pancakes with Greek Yoghurt and mixed berries

Ingedients

• 8 oz whole wheat flour
• 1 – 2 oz light brown sugar (to taste)
• l tsp baking powder
• ½ tsp bicarbonate of soda
• 2 large separated eggs
• ½ pt buttermilk
• l carton low fat greek yoghurt
• 8 oz mixed blueberries, redcurrants, white currants, raspberries

 To prepare:

 Mix the flour, baking powder, bicarbonate and sugar in a bowl.  Beat the egg yolks and buttermilk together and beat into the flour mixture gradually to form a batter, about the thickness of double cream. 

•  Whip the egg whites to soft peak stage and carefully fold into the batter.

Heat a pancake pan until very hot and add a teaspoon of light oil.  Lower the heat slightly so that the pan is hot, but not smoking.  Drop in approximately half a cup or a small ladleful of the batter and swirl the pan to spread it out.  Cook for l – 2 mins until the pancake is set, slightly risen and lightly browned.  Flip the pancake and cook for 30 secs to l min on the other side.  The pancakes should be set, but not hard and dry.   

• Transfer to a large plate and keep warm 
• Repeat the process until the batter is used up.
• Drop a tablespoon of yoghurt and a good helping of berries onto the middle of each pancake.  Fold both sides into the middle, turn over and serve. 
• These pancakes are quite filling, so one or two per serving is plenty. 
• Offer extra yoghurt and berries on the side.