Tatrapannkoogid Pohlamoosiga (buckwheat Pancakes With Lingonberry Jam)

Tatrapannkoogid pohlamoosiga, or Buckwheat Pancakes with Lingonberry Jam, are a traditional Estonian dish that is both delicious and nutritious. The earthy flavor of buckwheat combined with the tartness of lingonberry jam makes for a delightful breakfast or snack.

Tatrapannkoogid Pohlamoosiga (buckwheat Pancakes With Lingonberry Jam)

Ingredients

  • 1 cup buckwheat flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter, melted
  • Lingonberry jam, for serving

Instructions

  1. In a large bowl, mix together the buckwheat flour, salt, and sugar.
  2. In a separate bowl, whisk the eggs, then add 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 another 1-2 minutes until golden brown.
  7. Serve the buckwheat pancakes with lingonberry jam.

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
Fiber
5g

Supplies

Large bowl Whisk Non-stick skillet Spatula

Tools

Stovetop

Serving suggestions

Serving suggestions: Enjoy the buckwheat pancakes with a dollop of sour cream or yogurt.

Tips & tricks

Tips: For a lighter texture, you can separate the egg whites and yolks, beat the whites until stiff, and fold them into the batter before cooking.

Cost

$8