Name: Buckwheat pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 cup (150g) buckwheat flour, sifted; 1 cup (150g) plain flour, sifted; 1 1/4 cup (310ml) low-fat milk; 1 1/4 cup (300g) low-fat ricotta; 4 eggs; 4 slices salt- and fat-reduced ham

Buckwheat pancakes

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Serves 6

Prep

15M

Cook

10M

Total

25M

Ingredients

1 cup (150g) buckwheat flour, sifted

1 cup (150g) plain flour, sifted

1 1/4 cup (310ml) low-fat milk

1 1/4 cup (300g) low-fat ricotta

4 eggs

4 slices salt- and fat-reduced ham

Method

1.Combine buckwheat flour and plain flour in a large bowl. Make a well in centre and pour in half of milk. Stir until a thick paste forms. Stir in remaining milk. Set aside for 30 minutes.

2.Add 3/4 cup water and 1/2 cup of ricotta to batter and mix well. Spray a heavy-based frying pan or crepe pan with cooking oil and heat on medium. Pour 1/3 cup of batter into pan, swirling to cover base. Cook for 1 minute, until small bubbles appear.

3.Top pancake with 1/4 cup of remaining ricotta. Carefully crack an egg onto centre and spread over pancake with a spatula. Top with a slice of ham and cook for 1 minute. Fold pancake to enclose filling and slide onto a plate. Repeat with remaining ingredients. Cut into wedges and serve.

For a more substantial meal, you can add tomato or other vegies to the filling.
Note

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