Nordic Buckwheat Pancakes: Lingonberry and Cardamom (Nordisk Bokhvete Pannekaker: Tyttebær og Kardemomme)

These Nordic buckwheat pancakes are a delightful twist on a classic breakfast dish. The addition of lingonberries and cardamom gives them a unique and flavorful touch, perfect for a cozy morning at home.

Vegetarian Low Sugar Breakfast New Nordic Buckwheat Nordic Pancakes Lingonberry Cardamom
Nordic Buckwheat Pancakes: Lingonberry and Cardamom (Nordisk Bokhvete Pannekaker: Tyttebær og Kardemomme)

Ingredients

  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1/2 cup lingonberries
  • Butter or oil for cooking

Instructions

  1. In a large bowl, whisk together the buckwheat flour, baking powder, cardamom, and salt.
  2. In a separate bowl, whisk together the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the lingonberries.
  4. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  6. Serve the pancakes warm with lingonberry jam and a sprinkle of powdered sugar.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
30g
Protein
5g
Fat
6g

Supplies

Mixing bowl Whisk Skillet or griddle Spatula

Tools

Stovetop

Serving suggestions

These pancakes are delicious served with a dollop of whipped cream and a side of crispy bacon.

Tips & tricks

For extra flavor, try adding a sprinkle of ground cinnamon to the batter.

Cost

$8