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

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sharon123's Note:

    I took the best of two recipes from the web and put them together.

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    Ingredients:

    Yield:

    4 inch ...

    Units: US | Metric

    Directions:

    1. 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. 2
      Sift the flour(buckwheat flour tends to lump) and stir together all dry ingredients using a whisk or large fork.
    3. 3
      Stir in milk, beaten eggs, butter, and vanilla; mix briefly.
    4. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Buckwheat Pancakes - Boghvede-Pandekager(Denmark)

    Serving Size: 1 (787 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 85.9
     
    Calories from Fat 25
    29%
    Total Fat 2.8 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 26.9 mg
    8%
    Sodium 195.2 mg
    8%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.7 g
    6%
    Protein 2.9 g
    5%

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