german buckwheat pancakes
Updated on Jun 8, 2023
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!
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prep time
1 Hr 15 Min
cook time
15 Min
method
Pan Fry
yield
5 serving(s)
Ingredients
- 1 cup coffee, cold
- 1/2 cup water, room temperature
- 2 eggs
- 1/2 teaspoon salt
- 10 slices bacon
- 250 grams buckwheat flour
- oil, for frying
How To Make german buckwheat pancakes
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Step 1Stir together cold coffee, water, buckwheat flour, salt and eggs.
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Step 2Let rest for one hour.
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Step 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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Step 4Fry until the edges start getting crisp, then flip and fry the other side.
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Step 5Proceed this way with the remaining bacon slices and batter.
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Step 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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Step 7Serve hot with apple butter, golden syrup and pumpernickel.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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