Nordic Buckwheat Pancakes: Lingonberry and Maple Syrup (Nordisk Bokhvete Pannekaker: Tyttebær og Lønnesirup)
Nordisk Bokhvete Pannekaker, or Nordic Buckwheat Pancakes, are a delicious and nutritious twist on the classic pancake. Served with lingonberry and maple syrup, these pancakes are a popular dish in New Nordic cuisine.
Ingredients
- 1 cup buckwheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Lingonberry jam
- Maple syrup
Instructions
- In a large bowl, whisk together the buckwheat flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the buttermilk, egg, 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 another 1-2 minutes until golden brown.
- Serve the pancakes with lingonberry jam and maple syrup.
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
- 6g
- Fat
- 9g
Supplies
Mixing bowl Whisk Skillet Spatula
Tools
Stovetop
Serving suggestions
Serve the Nordic Buckwheat Pancakes with a side of fresh berries and a dollop of whipped cream for a delightful breakfast or brunch.
Tips & tricks
For extra flavor, try adding a sprinkle of ground cardamom to the pancake batter.
Cost
$10