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Münsterland buckwheat pancakes

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Ingredients for 4 servings:

  • 250 g buckwheat flour
  • 250 ml coffee, cold with coffee grounds
  • 125 ml milk
  • 125 ml water
  • 1 tsp salt
  • 2 eggs
  • 8 slices of bacon
  • 4 tbsp lard

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 40 minutes

Make a thick batter from buckwheat flour, eggs, and salt, along with the cold coffee, milk, and water. Let it rise for at least 4 hours. I refrigerate it for this. Fry two slices of bacon with lard in a non-stick pan. Add a ladleful of batter and cook the pancakes until browned on both sides. It’s important that the pancakes are nice and crispy. Eat immediately. Connoisseurs eat the pancakes with beetroot and pumpernickel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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