Buckwheat pancakes with balsamic strawberries

1.Sift self-raising flour into a bowl. Stir in buckwheat flour and sugar. Make a well in the centre of the dry ingredients.

2.In a jug, whisk buttermilk and egg-yolks together. Gradually whisk into dry ingredients until smooth. Cover and allow to stand for 30 minutes.

3.Meanwhile, to make balsamic strawberries; combine all ingredients in a medium frying pan. Stir over a low heat for 1-2 minutes until sugar dissolves. Bring to boil. Reduce heat and simmer for 1-2 minutes until thickened slightly.

4.Heat a non-stick frying pan, large enough to cook 2 pancakes at a time, on medium. Spray with oil.

5.Beat egg whites until soft peaks form. Fold into batter. Cook pancakes in batches by spooning 2 tablespoons of batter into pan for each pancake. Cook for 1-2 minutes until bubbles form on the surface. Turn over and cook the other side for a further 1 minute until just golden. Transfer to a plate. Cover and keep warm. Repeat with the remaining batter. Serve pancakes topped with yoghurt and strawberries.