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🍰 Sweet Buckwheat Pancakes with Blackcurrant Cream Cheese Frosting

143 kcal · 30 min · 4 servings

Ingredients

• 60 g buckwheat wholemeal flour (4 tbsp)
• 40 g wheat flour Type 1050 (3 level tbsp)
• 0.5 tsp cream of tartar baking powder
• 2 eggs
• 50 g coconut blossom sugar
• salt
• 200 g red currants
• 300 g cream cheese (30% fat)
• 2 tsp honey
• liquid sweetener

Instructions

1. 1. Mix the buckwheat wholemeal flour, wheat flour, and baking powder in a large bowl.
2. 2. Add the eggs, 2 tablespoons of hot water, the coconut blossom sugar, and a pinch of salt to a separate mixing bowl.
3. 3. Whisk the egg mixture with a hand mixer for about 3 minutes until creamy.
4. 4. Gently fold the flour mixture into the egg mixture in two batches using a spatula.
5. 5. Line a baking tray with baking paper.
6. 6. Distribute the batter with a tablespoon into 8 thick dollops on the tray.
7. 7. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
8. 8. Bake the pancakes on the middle rack for about 8 minutes.
9. 9. Remove the pancakes and place them on a wire cooling rack.
10. 10. Let the pancakes cool completely for about 20 minutes.
11. 11. Wash the blackcurrants and let them drain.
12. 12. Set aside 4 large clusters for decoration.
13. 13. Strip the berries from the remaining clusters into a bowl using a fork.
14. 14. Mix the cream cheese with the honey.
15. 15. Season the cream to taste with sweetener if desired.
16. 16. Fold the blackcurrants into the cream cheese cream.
17. 17. Spread the cream onto the cooled buckwheat pancakes.
18. 18. Halve the remaining blackcurrant clusters and use them to garnish the pancakes.

Nutrition per serving

• kcal: 143
• Protein: 8 g · Fett/Fat: 4 g · Carbs: 19 g