german buckwheat pancakes
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These crispy buckwheat pancakes used to be a staple breakfast or evening meal for farmers and workers in the region of Westmunsterland / Northrhine-Westphalia in Germany. Traditionally they are served hot with apple butter, golden syrup and pumpernickel. They're more like crêpes than pancakes, nothing fluffy going on there!
yield
5 serving(s)
prep time
1 Hr 15 Min
cook time
15 Min
method
Pan Fry
Ingredients For german buckwheat pancakes
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1 ccoffee, cold
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1/2 cwater, room temperature
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2eggs
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1/2 tspsalt
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10 slicebacon
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250 gbuckwheat flour
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oil, for frying
How To Make german buckwheat pancakes
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1Stir together cold coffee, water, buckwheat flour, salt and eggs.
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2Let rest for one hour.
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3In a medium skillet fry two slices of the bacon until crisp, then spoon one large scoop of the batter onto the bacon.
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4Fry until the edges start getting crisp, then flip and fry the other side.
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5Proceed this way with the remaining bacon slices and batter.
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6Attention: To get really crisp pancakes, you need quite a lot of oil for frying. Using a nonstick skillet, you can cut down the fat but won't get very crisp cakes.
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7Serve hot with apple butter, golden syrup and pumpernickel.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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