Recipe by Mia in Germany
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.
Top Review by loof
Great pancakes! Absolutely loved the addition of the bacon, great with the nuttiness of the wheat flour. I made half the recipe and got 3 good-sized pancakes. I used cooking spray and mine came out as crispy as I wanted t them. Served with syrup and enjoyed a nice filling breakfast - thanks for sharing the recipe!
- 1⁄4 liter coffee, cold
- 1⁄8 liter water, room temperature
- 2 eggs
- 1⁄2 teaspoon salt
- 10 slices bacon, thinly sliced
- 250 g buckwheat flour
- oil (for frying)
Directions See How It's Made
- Stir together cold coffee, water, buckwheat flour, salt and eggs.
- Let rest one hour.
- In a medium skillet fry two slices of the bacon until crisp, then spoon one large scoop of the dough onto the bacon.
- Fry until edges start getting crisp, then flip and fry the other side.
- Proceed this way with remaining bacon and dough.
- Attention: 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.
- Serve hot with applebutter, golden syrup and pumpernickel.