Bacon thickets or buckwheat pancakes with windows

Ingredients for 1 servings:

• 125 g buckwheat, freshly ground
• ¼ liter of liquid, e.g. coffee, milk, water, buttermilk, black tea
• 1 tsp salt
• 1 egg(s)
• 50 g bacon (belly), streaky, smoked, cut into thin square slices
• 1 tbsp oil or lard for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

mother-in-law’s North German style

Mix the buckwheat flour with the desired liquid, the egg, and the salt to form a rather thin batter (add more liquid a tablespoon at a time until it reaches the right consistency if necessary). Let the batter stand in the refrigerator for at least 1 to 2 hours, or overnight. Heat the oil or lard in a shallow cast-iron or nonstick pan. Place half of the thin, approximately 3 x 3 cm bacon slices in the pan and pour half of the batter over them. Fry the pancakes until light brown on both sides. Repeat the same process with the remaining ingredients. You now have “bacon thickets” or “buckwheat pancakes with windows.” Eat immediately after preparation. Traditionally, the pancakes are served with beetroot syrup, cranberry compote, or cinnamon and sugar, along with black tea with cream and lumps of sugar. Tip: Use fresh or freshly ground buckwheat flour, otherwise the pancakes will taste slightly sticky. Variations: – Omit the egg from the batter, use a little more liquid, and omit the bacon. Caution: frying is a bit more difficult because the pancakes fall apart more easily. – Add 2 thinly sliced ​​apples (don’t leave them overnight) or 50g of currants to the batter. – Without the bacon and fruit, the pancakes also taste good with savory side dishes of quark and yogurt with herbs. (This is how we like them best.) – Coffee can be diluted with water or milk. You can also dilute the milk with water, but the amount must be right. Strong black tea can also be diluted with water. – If the flour is very fresh, from fresh grain, it tastes particularly good with just water.