Buckwheat Pancakes With Balsamic Strawberries - cooking recipe

Ingredients

1/2 cup gluten-free self-rising flour
1/2 cup buckwheat flour
1 tbsp granulated sugar
1 cup buttermilk
2 None eggs, separated
None None Vanilla yogurt, to serve
None None FOR THE BALSAMIC STRAWBERRIES
9 oz strawberries, hulled and halved
1/4 cup packed brown sugar
1 1/2 tbsp balsamic vinegar

Preparation

Sift self-rising flour into a bowl. Stir in buckwheat flour and granulated sugar. Whisk buttermilk and egg yolks in a medium bowl. Gradually whisk into dry ingredients until smooth. Cover and let stand for 30 mins.
Meanwhile, for the balsamic strawberries, place all ingredients in a medium skillet on low heat. Cool for 1-2 mins until sugar dissolves. Bring to a boil. Reduce heat to low and simmer for 1-2 mins until thickened slightly. Set aside.
Beat egg whites until soft peaks form. Fold into batter. Heat a large nonstick skillet on medium heat. Spray with no stick cooking spray.
Cook pancakes in batches by spooning 2 tbsp of batter into pan for each pancake. Cook for 1-2 mins until bubbles form on the surface. Turn over and cook the other side for a further 1 min until just golden. Transfer to a plate. Cover and keep warm. Repeat with the remaining batter. Serve pancakes topped with yogurt and balsamic strawberries.