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Photo of Buckwheat pancakes with honeyed ricotta by WW

Buckwheat pancakes with honeyed ricotta

Total Time
25 min
15 min
10 min
Fluffy pancakes ideal for an indulgent breakfast or a special dessert. Keep frozen mixed berries in the freezer to whip up a batch whenever the inclination strikes.


Flour, buckwheat

75 g, (1/2 cup)

Wholemeal self-raising flour

cup(s), (50g)

Baking powder

½ tsp

Ground cinnamon

½ tsp

White sugar

1 tbs


1 medium

Skim milk

1 cup(s), (250ml)

Reduced-fat ricotta cheese



2 tsp

Fresh berries

200 g

Oil spray

1 x 3 second spray(s)


  1. Sift buckwheat and self-raising flours, baking powder and cinnamon into a medium bowl. Stir in sugar. Place egg and milk in a jug and beat with a fork until combined. Make a well in the centre of flour mixture and pour in egg mixture. Whisk until smooth. Set aside for 10 minutes.
  2. Meanwhile, mix ricotta and honey in a small bowl until combined.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup (60ml) batter into pan. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for a further 1–2 minutes or until pancake is golden. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 8 pancakes (you can cook 2–3 at once to save time).
  4. Serve pancakes topped with honeyed ricotta and berries.


Buckwheat flour is made from crushed buckwheat seeds and has a nutty flavour. It is available in the health-food aisle of most supermarkets or from health-food stores.