Fritel

Buckwheat pancakes with syrup and bacon

€€€€€

Ingredients

125 gm buckwheat flour
125 gm self-rising flour
Sea salt
2 eggs
5 dl milk (see
preparation tip 3)
Thin cutted bacon bits (see
preparation tip 1)
Bacon grease or vegetable oil
Syrup made from apples and/ or pears

Preparation

Mix the buckwheat flour with the self-rising flour (see preparation tip 2) and add a pinch of sea salt
Beat the eggs and mix together with the flour/ meal mixture and the milk
Stir well into a running batter
Fry the bacon slightly crispy in a non-stick pan .
Heat a frying pan with some bacon grease (left over from frying bacon bits) or vegetable oil
Put some bacon in it, pour the dough mixture over it with a ladle (not too thick) and let it bake, on a not too high heat, until the top is no longer running.
Flip the pancakes with a pancake knife and let the other side bake

Tips

Adding bacon cubes is also possible
use regular flour with 20 gm yeast instead of self-raising flour: dissolve the yeast in some lukewarm milk with a little crystal sugar. Add this mixture to the egg/ flour/ milk mixture and stir well. Cover the dough with a kitchen towel and let it rest one night at room temperature.
Buckwheat pancakes can also be made with buttermilk instead of regular milk.