Buckwheat pancakes

Ingredients for 4 servings:

• 150 g buckwheat (buckwheat groats)
• 2 slice(s) ham, cooked
• 100 g cheese (Gouda), grated
• 2 tsp mustard
• 1 egg(s)
• 1 bunch of chives
• 1 onion(s)
• 3 tbsp flour
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add the buckwheat groats to 1/2 liter of boiling, lightly salted water, simmer over low heat for 5-10 minutes, and let cool. Finely chop the cooked ham, finely chop the chives, and finely chop the onion. Mix the cooked ham, Gouda cheese, mustard, and egg into the still-hot buckwheat groats. Season well with salt, pepper, and paprika, and thicken with 3-4 tablespoons of flour. Heat neutral oil in a pan and place small heaps of the batter in the pan. Fry until crispy. This is how these pancakes taste best. I recommend a refreshing salad of tomatoes, cucumbers, corn, or… You can also enjoy a light quark and herb dip with the pancakes; they’re one of our favorites when fried crispy.