1/2 Photos of German Buckwheat Pancakes
1 hr 35 mins
1 hr 15 mins
Mia in Germany's Note:
German pancakes are quite different from American pancakes. While I usually prefer the American ones, I love these crispy buckwheat pancakes which this part of Germany is famous for. As they used to be power food for country workers, they are not exactly diet-friendly ;-) But sometimes it's worth the sin. Traditionally they are served hot with applebutter, golden syrup and pumpernickel. My hubby loves it with green salad, fried onions and red currant jelly. I'm not sure about the servings you get with this recipe because I use to just throw together the ingredients by guess. Maybe the amount of dough will make more than five pancakes, so you should have some more sliced bacon on hand... Preparation time includes resting time.
My Private Note
Units: US | Metric
- 1Stir together cold coffee, water, buckwheat flour, salt and eggs.
- 2Let rest one hour.
- 3In a medium skillet fry two slices of the bacon until crisp, then spoon one large scoop of the dough onto the bacon.
- 4Fry until edges start getting crisp, then flip and fry the other side.
- 5Proceed this way with remaining bacon and dough.
- 6Attention: To get really crisp pancakes, you need quite a lot of oil for frying. Using a non stick skillet, you can cut down the fat but won't get very crisp cakes.
- 7Serve hot with applebutter, golden syrup and pumpernickel.
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Nutritional Facts for German Buckwheat Pancakes
Serving Size: 1 (111 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 405.5
- Calories from Fat 215
- Total Fat 23.9 g
- Saturated Fat 7.7 g
- Cholesterol 115.4 mg
- Sodium 644.6 mg
- Total Carbohydrate 35.9 g
- Dietary Fiber 5.0 g
- Sugars 1.4 g
- Protein 14.1 g
The following items or measurements are not included: