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Buckwheat Pancakes – Boghvede

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Ingredients

Adjust Servings:

	3 tablespoons unsalted butter, melted
	2 eggs
	1 cup buckwheat flour
	1 cup all-purpose flour
	1 teaspoon salt
	2 tablespoons granulated sugar
	1 teaspoon baking soda
	1/2 teaspoon baking powder
	1 1/2 cups milk

Nutritional information

409.6

Calories

140 g

Calories From Fat

15.6 g

Total Fat

8.6 g

Saturated Fat

128.7 mg

Cholesterol

1026.9 mg

Sodium

55.9 g

Carbs

3.8 g

Dietary Fiber

7.2 g

Sugars

13.2 g

Protein

198g

Serving Size

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Buckwheat Pancakes – Boghvede

Name: Buckwheat Pancakes – Boghvede
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: : 3; : 2; : 1; : 1; : 1; : 2; : 1; : 1/2; : 1 1/2

Features:

Cuisine:

American

I wanted something different for breakfast for the kids and was out of cereal. a look in the fridge and steak and baked potatoes from last nights dinner inspired this recipe. You can stretch this to serve many by adjusting ingredients chopping and slicing to stretch further. Add more or remove something to suit your preferences! Serve with some toast and eggs (scrambled, over easy, poached) and really have a great breakfast! Impress your house guest from dinner to breakfast!

50 min
Serves 4
Easy

Ingredients

3
2
1
1
1
2
1
1/2
1 1/2

Directions

Buckwheat Pancakes – Boghvede-Pandekager

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Steps

1 Done	Beat the Eggs Well and Mix With the Butter.
2 Done	Sift the Flours With the Other Dry Ingredients. Stir Into Egg and Butter Mixture. Add Milk. Stir Until Smooth.
3 Done	Cook on a Hot, Greased Griddle. When Bubbles Start to Form on the Top, Flip the Cakes Over and Cook Until Done.