Buckwheat Pancakes Boghvede Pandekager Food

BUCKWHEAT PANCAKES - BOGHVEDE-PANDEKAGER

Steps:

• Beat the eggs well and mix with the butter.
• Sift the flours with the other dry ingredients. Stir into egg and butter mixture. Add milk. Stir until smooth.
• Cook on a hot, greased griddle. When bubbles start to form on the top, flip the cakes over and cook until done.

BUCKWHEAT PANCAKES

Steps:

• Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
• Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
• Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

HONEYED BUCKWHEAT PANCAKES OR WAFFLES

Steps:

• Mix all ingredients except baking powder and wheat germ, just until batter is smooth.
• Gently fold in baking powder with a spatula.
• Spoon batter onto griddle or Belgium waffler.
• Sprinkle honey crunch wheat germ lightly on top of each pancake or waffle before closing waffle iron.
• Cook until lightly browned around edges.
• Top with desired toppings- butter, syrup, powdered sugar, whipped cream or ?.
• Makes 8 pancakes / 3 large waffles.

FLUFFY BUCKWHEAT PANCAKES

Steps:

• In a large bowl, sift together the flours, baking powder, salt and sugar.
• Make a well in the center and pour in the milk, egg whites and melted butter.
• Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Brown on both sides and serve hot with syrup or honey.
• It's possible to prepare batter the night before and refrigerate it covered overnight.