buckwheat pannekoek with cinnamon and lemon recipe
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Recipe type: Breakfast
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Cook time: 
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The consistency of the batter for pannekoek is between a thick American pancake batter and a French crepe batter -- almost like a syrupy thickness. This recipe makes about 15 pannekoek
Ingredients
  • 1½ cups (355ml) 2% or whole milk
  • 2 teaspoons sugar #1
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 3 tablespoons (80g) butter, salted or unsalted, melted
  • ½ cup (70g) buckwheat flour
  • ¾ cup (105g) all-purpose flour
  • 3 large eggs
  • 1 tablespoon cinnamon
  • 4 tablespoons sugar #2
  • 1 fresh lemon, cut into wedges
Instructions
  1. Whisk all the ingredients except cinnamon, sugar #2, and lemon until smooth. Cover and chill for at least 1 hour or up to overnight.
  2. Allow batter to come to room temperature before cooking. Stir the batter well; it should be the consistency of cool syrup.
  3. Heat a 9- to 10-inch pan. Cast iron is great but you do need a little muscle to swirl the batter.
  4. Dribble a small amount of neutral oil in the hot pan and wipe it around with a paper towel to season the pan.
  5. Pour about ¼ to ⅓ cup of batter into the middle of the heated pan, immediately swirling the pan to distribute the batter. The first pannekoek or two may be testers as the pan gets seasoned and heated just right and you get the hang of how long to cook and flip.
  6. After about a minute, slip a silicon spatula around the underside of the rim of the pannekoek, then flip pannekoek over.
  7. Cook for about 45 more seconds then place on a plate to keep warm. Continue with other pannekoek.
  8. Mix cinnamon and sugar #2 in a small serving bowl.
  9. Serve flat pannekoek with a squeeze of lemon and a sprinkle of cinnamon sugar, then roll up before eating.
  10. If cooking in advance, you can microwave briefly to warm. Store in fridge for about 3 to 4 days if completely cooled and well-wrapped. You can also freeze them once cooled, wrapped in plastic wrap, then in foil. Can be frozen for about 2 to 3 months.
Recipe by story of a kitchen at https://www.storyofakitchen.com/breakfast-recipes/buckwheat-pannekoek-with-cinnamon-and-lemon-recipe/