Buckwheat Pancakes With Balsamic Strawberries

• 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

1. 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.
2. 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.
3. Beat egg whites until soft peaks form. Fold into batter. Heat a large nonstick skillet on medium heat. Spray with no stick cooking spray.
4. 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.

flour, buckwheat flour, sugar, buttermilk, eggs, vanilla yogurt, balsamic strawberries, strawberries, brown sugar, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/23047 (may not work)