Fluffy Buckwheat Pancakes

2 cups of Buckwheat flour
3 tsp of baking soda
2 tbsp of rapudura sugar
10g of butter, melted and cooled + extra for cooking
1 tsp of vanilla essence
2 eggs separated
2 cups of full cream milk
Juice of half a lemon

For the cinnamon & honey labne:

500g of yogurt
Pinch of salt
Tbsp of runny honey + extra to serve
¼ tsp of cinnamon

For the vanilla strawberries:

½ vanilla bean seeds scraped
1 punnet of strawberries hulled and halved.
1 tbsp of maple syrup

To make the labne, stir a pinch of salt into yogurt and place into a colander lined with muslin, tie muslin to contain yogurt and place a plate on top, this will help push the liquid out of the yogurt (make sure you leave the colander in the sink or over a bowl as lots of liquid will be released). Leave in the fridge or at room temperature for 6-24 hrs.

Remove labne from muslin and place in bowl with cinnamon and honey. Stir well and serve with a drizzle of extra honey on top.

For the pancakes, beat egg whites until soft peaks form. Set aside.

Add lemon juice to milk (this will make the milk curdle a bit, don’t worry, it will make it act similar to buttermilk and will result in fluffy pancakes), set aside.

Sift buckwheat flour and baking powder into a bowl. Make a well and add melted butter, egg yolks, sugar, vanilla essence and milk. Beat with wooden spoon until smooth. Fold in egg whites.

Cook in heavy based frypan (cast iron is ideal) with a small knob of butter on medium heat until bubbles start to form around the edge and the bottom is golden brown. Flip with a spatula and cook until golden on both sides. Keep covered in a warm oven and repeat until all pancakes are cooked.

Recipe taken from our interview with Family #3 Angel Munro