Buckwheat Pancakes Boghvede Pandekager
Discover the delicate charm of *Buckwheat Pancakes (Boghvede Pandekager)*, a Scandinavian-inspired recipe that’s as versatile as it is delicious. Made with nutty, gluten-free buckwheat flour and enhanced by options for sweetness or savory twists, these light and tender pancakes cater to a variety of tastes and dietary needs. A blend of milk, eggs, and melted butter creates a silky batter that cooks up beautifully golden, while optional vanilla and sugar add a touch of indulgence for sweet versions. Perfect for breakfast, brunch, or even a light dinner, these pancakes can be paired with anything from fresh berries and maple syrup to smoked salmon and crème fraîche. With just 10 minutes of prep time, let this wholesome recipe elevate your pancake game and bring a touch of Scandinavian comfort to your table.
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Recipe Information
Ingredients
- 150 grams buckwheat flour
- 50 grams all-purpose flour (or gluten-free flour blend, optional)
- 400 milliliters milk
- 3 large eggs
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 tablespoon sugar (optional, for sweet pancakes)
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract (optional, for sweet pancakes)
Instructions
In a large mixing bowl, combine the buckwheat flour, all-purpose flour (if using), sugar (if making sweet pancakes), and salt. Whisk to evenly distribute the dry ingredients.
In a separate bowl, whisk the eggs, then add the milk and vanilla extract (if using for sweet pancakes). Gradually whisk the wet mixture into the dry ingredients to form a smooth batter with no lumps.
Stir in the melted butter and mix until well incorporated. Let the batter rest for about 5 minutes to allow the flour to hydrate.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of butter.
Pour a small ladleful of batter (about 1/4 cup) onto the skillet and gently tilt the pan to spread the batter into a thin, even layer.
Cook the pancake for 1-2 minutes, or until the edges are set and bubbles start to form on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown on both sides.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm with your choice of toppings. For sweet pancakes, try fresh berries, powdered sugar, or maple syrup. For savory pancakes, consider smoked salmon, crème fraîche, or sautéed vegetables.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 33.9 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 640 mg | 49% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
