Holstein buckwheat pancakes from Fiefhusen

Ingredients for 4 servings:

• 250 g buckwheat, ground
• 4 eggs
• 1 pinch of salt
• 1 pinch of cinnamon powder
• 750 ml milk
• 300 g bacon, streaky, smoked, cut into cubes
• n. B. Clarified butter
• e.g. beet syrup
• n. B. Honey (rapeseed)

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Op Platt hett that “Bookweetenschubbers” or likes “Bookweetenpannkoken”

In a mixing bowl, thoroughly mix the buckwheat flour, eggs, salt, cinnamon, and 500 ml of milk with a mixer. Add more milk if necessary and continue stirring until you have a smooth and thick pancake batter. Set aside and let it swell a little longer. Now, in a non-stick pan, fry the bacon over high heat, stirring frequently and without adding any more fat, until crispy. Remove with a slotted spoon and drain on kitchen paper. Heat a large non-stick pan to 3/4 heat and melt a heaped tablespoon of clarified butter for each pancake. Now pour the batter (whisk it again first) into the hot fat. Spread the fried bacon cubes evenly on top. As soon as the top is set and no longer shimmers moist, turn the pancake over and fry the bacon side until crispy and brown. Then serve on large, preheated plates, bacon side up. Using a spoon, thread beet syrup over one half of the pancake, and the same amount of rapeseed honey over the other half. Serve the syrup and honey on the table in case some guests prefer a sweeter dish (which is almost always the case!).