👨‍🍳 Instruktioner

1. 1

   In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.

   💡 Proffstips: Whisking the dry ingredients ensures even distribution of leavening and salt.
2. 2

   In a separate bowl, whisk the eggs, milk, and melted butter until well combined.

   💡 Proffstips: Ensure the milk is at room temperature to prevent the eggs from cooking.
3. 3

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are acceptable.

   💡 Proffstips: Overmixing can develop the gluten in the flour, resulting in tough pancakes.
4. 4

   Heat a lightly buttered griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface.

   💡 Proffstips: A medium heat ensures the pancakes cook through without burning.
5. 5

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

   💡 Proffstips: Look for small bubbles appearing on the surface as an indicator to flip.
6. 6

   Repeat with the remaining batter, adding more butter to the pan as needed.

   💡 Proffstips: Wipe the pan clean between batches if necessary to prevent burnt bits.
7. 7

   Serve the pancakes warm, stacked, with a drizzle of local honey and a pat of butter.

   💡 Proffstips: These pancakes are best enjoyed fresh off the griddle.