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Buckwheat Pancakes - Boghvede-Pandekager(Denmark)

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“I took the best of two recipes from the web and put them together.”
READY IN:
20mins
YIELD:
18 4 inch pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Brush a griddle or cast iron frying pan with oil and heat until sizzling hot. A bead of water should dance around when it hits the griddle.
  2. Sift the flour(buckwheat flour tends to lump) and stir together all dry ingredients using a whisk or large fork.
  3. Stir in milk, beaten eggs, butter, and vanilla; mix briefly.
  4. Pour a circle of the pancake batter onto the hot griddle. Buckwheat pancakes take a little longer to cook than other pancakes. Wait until tiny bubbles appear all over the surface before turning them using a wide spatula.
  5. Pancake batter sometimes thickens the longer it sits. You may need to adjust the batter consistency by adding a little extra milk if too thick; if the batter is too thin, add a few tablespoons of flour at a time until the batter is of pouring consistency.

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