Buckwheat Pancakes – Simple

Mix buckwheat flour with salt, eggs, milk and sugar until smooth, then swell for a few minutes.

Then mix again until hearty.

For each pancake, grease a tablespoon of diced bacon in a frying pan (approx.26 cm) and fry well, glazed is not enough!

Form the dough into the hot fat with a ladle, about 0.5 cm thick. Turn, fry, fry. Finished.

The pancakes have a light gray color, are lightly browned and crispy.

Serve with green salad with beetroot juice, heather honey, cream sauce, blueberry compote, slightly thickened, lukewarm The East Frisians contribute another variant: Spread with liver sausage and roll up.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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