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Buckwheat pancakes with syrup and bacon

Buckwheat pancakes with syrup and bacon

Buckwheat pancakes with syrup and bacon

Ingredients

125 g buckwheat flour
125 g self-raising flour
sea salt
2 eggs
5 dl milk (see preparation tip 3)
thinly sliced bacon (see preparation tip 1)
bacon fat or vegetable oil
syrup based on apples and/or pears

Preparation

Mix the buckwheat flour with the self-raising flour (see preparation tip 2) and add a pinch of sea salt.
Beat the eggs and mix them together with the flour mixture and the milk.
Stir well until you get a smooth batter.
Lightly fry the bacon beforehand in a non-stick pan until slightly crispy.
Heat a frying pan with some bacon fat (remaining cooking fat from frying bacon slices) or, if necessary, vegetable oil.
Place some bacon in the pan, pour some batter over it with a ladle (not too thick), and let it cook over low to medium heat until the top is no longer runny.
Flip the pancake with a pancake spatula and let the other side cook briefly as well.

Tips

  1. You can also make this with bacon cubes.

  2. Instead of self-raising flour, you can also use plain flour with 20 g yeast: dissolve the yeast in a little lukewarm milk with some granulated sugar. Add this mixture to the egg/flour/milk mixture and stir well. Let the dough rest overnight at room temperature, covered with a cloth.

  3. You can also make buckwheat pancakes with buttermilk instead of milk.

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