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