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Buckwheat pancakes with blueberries
Pancakes from buckwheat flour with maple syrup and blueberries
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Ingredients
Directions
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Sift the buckwheat flour, flour, baking powder, cinnamon and salt over a bowl.
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Pour the milk with a whisk while stirring to create a smooth batter. Add the eggs and beat through them.
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Heat a knob of butter in a frying pan with non-stick coating. Put 3 heaps of batter and fry the pancakes in 4 min. Golden brown. Turn after 3 min.
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Place the pancakes on a dish and keep warm under aluminum foil or a lid.
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Bake a total of 4 pancakes per person. Make a stack of 4 pancakes on each plate or make 1 large pancake tower, which everyone can take away from.
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Spread the berries over it, drizzle with the maple syrup and serve. Yummy! .
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Nutrition
405Calories
Sodium35% DV835mg
Fat23% DV15g
Protein24% DV12g
Carbs18% DV53g
Fiber20% DV5g
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