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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brush a griddle or cast iron frying pan with oil and heat until sizzling hot. A bead of water should dance around when it hits the griddle. | 2. Sift the flour(buckwheat flour tends to lump) and stir together all dry ingredients using a whisk or large fork. | 3. Stir in milk, beaten eggs, butter, and vanilla; mix briefly. | 4. Pour a circle of the pancake batter onto the hot griddle. Buckwheat pancakes take a little longer to cook than other pancakes. Wait until tiny bubbles appear all over the surface before turning them using a wide spatula. | 5. Pancake batter sometimes thickens the longer it sits. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	2		beaten	143.0	0.72	12.56	9.51
buckwheat flour	1	cup	used	402.0	84.708	15.144	3.72
white flour	3/4	cup		433.71	94.954	7.0508	1.6827
wheat flour	1/4	cup		102.0	21.590999999999998	3.963	0.75
flax seed	1	teaspoon	ground	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.