These pancakes are so good; they’re fit for humans, too! Whip up a batch, cook ½ of it for your pooch and then add 2 tbsp sugar to the remaining ½ and cook it for yourself. And voilà! You’ve got breakfast for two.
Recipe, Styling and Photograph by Katelyn Allegra
Assisted by Cassandra Upton and Sophia-Maria Eygelaar
- 160g buckwheat flour
- 35g cornflour
- 1 tsp baking powder
- 250g plain doublecream/Greek yoghurt
- 60ml (¼ cup) full cream milk
- 1 large egg
- fresh seasonal fruit, to serve
- honey, to serve
Place all of the ingredients in a large bowl and mix until well combined and smooth.
Pour the mixture into a large piping bag fitted with a plain nozzle. Place in the fridge to chill, about 30 minutes.
Using a non-stick frying pan, pipe a few bone-shaped pancakes in the pan and fry until cooked, about 1 minute per side. Using a spatula, remove the pancakes from the frying pan and set aside. Repeat with the remaining pancake batter until all of it has been used.
Allow the pancakes to cool slightly before serving them. Treat your pooch to the plain ones and enjoy yours with the fresh fruit on top and a drizzle of honey.