Buckwheat Pancakes - Boghvede-Pandekager

Total Time
Prep 15 mins
Cook 15 mins

Great alternative to buttermilk pancakes. Serve with your favorite syrup or topping, or with Danish Brandy Sauce-Cognacsauce

Ingredients Nutrition


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

These were very tasty. I love to use different flours, and have always enjoyed buckwheat pancakes at restaurants. I cut back on the butter a bit and wish that I hadn't; I think somehow it works to soften the strong flavor of buckwheat. I also added some blueberries per my kids' request. I can see how these would be fantastic with honey; next time I will try that instead of the usual maple syrup. Made for ZWT 9, Gourmet Goddesses.

smellyvegetarian September 02, 2013

Very nice pancakes! I halved the recipe and served with honey. Thanks! Made for ZWT 2013 by one of the Hot Stuff.

Sharon123 August 07, 2013

these are a hearty pancake .used blender and 1 t lemon juice also zwt9

Dienia B. August 04, 2013