Perfect Buckwheat pancakes

Ingredients (serves 4 people)

4 eggs, separated
1 cup buttermilk
1 cup buckwheat
1 tbs sugar
pinch salt
1.5 teaspoons bicarb soda

(buckwheat and buttermilk are the "secret" ingredients which makes pancakes fluffy)

Method:
1. beat milk and egg yolks together
2. mix together flour, salt, sugar, bicarb
3. beat egg whites until soft peaks form
4. combine flour and milk mixtures
5. Heat a heavy bottomed frying pan until hot, add 1/2 teaspoon of oil (or spray the pan with oil) (avoid adding too much oil to pan as this makes pancakes heavy). Then pour one ladel of pancake mixture into the middle of the pan and tilt pan from side to side till mixture is thinly spread into a circle.Cook for a couple of minutes on one side until bubbles appear on top or untill golden brown and then flip over and cook other side.
Toppings:
- sugar and lemon juice
- tahini and honey
- vanilla sugar and cinnamon
- chopped banana (can be pressed into pancakes before they are flipped over), berries, strawberries

Wholesome fluffy pancakes

Ingredients (makes about 10 large pancakes)

4 eggs
400 ml reduced fat milk
1/2 kilogram wholegrain flour
1/2 cup sugar
100 ml soda water
50 ml water
3 tablespoons sugar
pinch salt
1 teaspoon vanilla essence

Method

Place all ingredients in a bowl and beat till combined. If the mixture is too thick add a little more soda water (mixture should be the consistency of runny custard). Stand for 15 minutes - this will allow soda water to make mixture fluffy.
Add 1/2 teaspoon of oil to frying pan (or spray the pan with oil) and heat pan till very hot (avoid adding too much oil to pan as this makes pancakes heavy). Then pour one ladel of pancake mixture into the middle of the pan and tilt pan from side to side till mixture is thinly spread into a circle.Cook for a couple of minutes on one side till golden brown and then flip over and cook other side.
Toppings:
- sugar and lemon juice
- tahini and honey
- vanilla sugar and cinnamon
- chopped banana, berries, strawberries