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.

Buckwheat Pancakes with Lingonberry Jam (Griķu pankūkas ar pīlādzēm)

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

  1. In a large bowl, whisk together the buckwheat flour, baking powder, and salt.
  2. In a separate bowl, beat the eggs and then stir in the milk and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
  6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
  7. 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