Buckwheat Pancakes - Boghvede-Pandekager(Denmark)

• 2 tablespoons butter
• 2 eggs, beaten
• 1 cup buckwheat flour (I've also used barley flour with good results)
• 34 cup white flour
• 14 cup whole wheat flour (or white flour)
• 1 teaspoon ground flax seeds (optional)
• 12 teaspoon salt
• 2 tablespoons brown sugar
• 1 teaspoon baking soda
• 1 12 teaspoons baking powder
• 1 12 cups milk (I use almond or soy milk)
• 1 teaspoon pure vanilla extract

1. Brush a griddle or cast iron frying pan with oil and heat until sizzling hot.
2. A bead of water should dance around when it hits the griddle.
3. Sift the flour(buckwheat flour tends to lump) and stir together all dry ingredients using a whisk or large fork.
4. Stir in milk, beaten eggs, butter, and vanilla; mix briefly.
5. Pour a circle of the pancake batter onto the hot griddle.
6. Buckwheat pancakes take a little longer to cook than other pancakes.
7. Wait until tiny bubbles appear all over the surface before turning them using a wide spatula.
8. Pancake batter sometimes thickens the longer it sits.
9. You may need to adjust the batter consistency by adding a little extra milk if too thick; if the batter is too thin, add a few tablespoons of flour at a time until the batter is of pouring consistency.

butter, eggs, buckwheat flour, white flour, whole wheat flour, ground flax seeds, salt, brown sugar, baking soda, baking powder, milk, vanilla

Taken from www.food.com/recipe/buckwheat-pancakes-boghvede-pandekager-denmark-505462 (may not work)