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    You are in: Home / Recipes / Buckwheat Pancakes - Boghvede-Pandekager Recipe
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    Buckwheat Pancakes - Boghvede-Pandekager

    Buckwheat Pancakes - Boghvede-Pandekager. Photo by Dienia B.

    1/1 Photo of Buckwheat Pancakes - Boghvede-Pandekager

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Mikekey's Note:

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

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on September 02, 2013

      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.

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    • on August 07, 2013


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

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    • on August 04, 2013


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

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    Nutritional Facts for Buckwheat Pancakes - Boghvede-Pandekager

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 409.5
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 8.5 g
    Cholesterol 128.7 mg
    Sodium 1026.8 mg
    Total Carbohydrate 55.9 g
    Dietary Fiber 3.8 g
    Sugars 7.2 g
    Protein 13.2 g

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