Buckwheat Pancakes - Boghvede-pandekager(denmark)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons butter
• 2 eggs, beaten
• 1 cup buckwheat flour (i've also used barley flour with good results)
• 3/4 cup flour
• 1/4 cup whole wheat flour (or flour)
• 1 teaspoon ground flax seeds (optional)
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 cups milk (i use almond or soy milk)
• 1 teaspoon pure vanilla extract

Recipe

• 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.