Buckwheat Pancakes with Lingonberry Jam (Griķu pankūkas ar pīlādzēm)
Buckwheat pancakes with lingonberry jam, known as "Griķu pankūkas ar pīlādzēm" in Latvian, are a traditional dish that is both delicious and nutritious. This recipe combines the earthy flavor of buckwheat with the tartness of lingonberry jam, creating a perfect balance of sweet and savory flavors.
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- Lingonberry jam, for serving
Instructions
- In a large bowl, whisk together the buckwheat flour, baking powder, and salt.
- In a separate bowl, beat the eggs and then stir in the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
- Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Serve the buckwheat pancakes with lingonberry jam on top.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 9g
Supplies
Large bowl Whisk Skillet Spatula
Tools
Stovetop
Serving suggestions
These buckwheat pancakes are best served warm with a dollop of sour cream or yogurt on the side.
Tips & tricks
For extra flavor, you can add a sprinkle of cinnamon or nutmeg to the pancake batter before cooking.
Cost
$8