👨‍🍳 Instruktioner

1. 1

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

   💡 Proffstips: Ensuring dry ingredients are well combined prevents lumps.
2. 2

   In a separate bowl, whisk together the milk, eggs, and melted butter.

   💡 Proffstips: Using room temperature eggs and milk can help create a smoother batter.
3. 3

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

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

   Heat a lightly oiled or buttered griddle or frying pan over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle.

   💡 Proffstips: A non-stick pan is recommended for easier flipping.
5. 5

   Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will form on the surface when it's time to flip.

   💡 Proffstips: Adjust the heat as needed to prevent burning.
6. 6

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

   💡 Proffstips: Keep cooked pancakes warm in a low oven while you finish the batch.
7. 7

   Serve the buckwheat pancakes immediately, topped with a generous dollop of sour cream. Honey or jam can be added for extra sweetness.

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