Westphalian buckwheat pancakes (Westfаlischer buchweizenpfannkuchen)

Category: Bakery products
Kitchen: german
Westphalian buckwheat pancakes (Westfаlischer buchweizenpfannkuchen)

Ingredients

buckwheat flour 150 g
salt 1 tsp
cold coffee (tea or buttermilk can be used) 250 ml
milk 125 ml
egg 2 pcs
bacon, onion taste
apple mousse, cranberry jam / sauce taste
vegetable oil for frying

Cooking method

  • Pancakes or pancakes made from buckwheat flour occupy a significant place in a number of cuisines of Central and Eastern Europe. In Germany, they appeared in its northern part and in the Eifel. Even the historical Russian pancakes consisted mainly of buckwheat. In northern France (Brittany, Normandy) buckwheat biscuits are prepared. Buckwheat pancakes are also popular for breakfast in North America, and buckwheat noodles are made in North China.
  • In northern Germany, buckwheat pancakes are made up of buckwheat flour, eggs, tea or coffee, milk and sour cream. They are cooked with bacon and fried onions. In the Eiffel, pancakes are traditionally served with turnips. Previously, pancakes were used as a side dish for soup.
  • On the main Christian holidays, buckwheat pancakes are served with sugar syrup, cranberries, blueberries or applesauce.
  • There is a sign: if a guest is welcome, then an even number of bacon is added to his pancake, usually 4 strips. Not so welcome guests received pancakes without bacon or with an odd number.
  • Westphalian buckwheat pancakes (Westfаlischer buchweizenpfannkuchen)
  • To prepare the dough, you need to brew coffee or tea in advance. Mix all the ingredients, cover and leave at room temperature for 4-6 hours for the flour to swell. If you use coffee as part of the dough, then it should be used. not strong, otherwise it will taste bitter! I cooked with coffee. For a sweet serving, fry the dough in the form of pancakes on both sides in a pan. For the option with bacon and onions: first put the bacon in the pan, and then fill it with dough, fry on both sides and serve with fried onions.

The dish is designed for

4 servings

Time for preparing:

40 minutes

Cooking program:

plate

Note

There are many recipes for buckwheat pancakes on the site, but there are no typical German ones for coffee / tea.

Mikhaska
Pancakes are good Natasha! For coffee! Delicious!
NataliARH
Oh thank you Irish, you support everyone so much! just smart girl! thank you for this awesome
Arka
What an unusual composition
And what does coffee give? Does he "hide" the buckwheat flavor? Or, on the contrary, emphasizes?
If they give me seven strips of bacon, I agree to be an unwanted guest, and let the welcome ones eat 4 strips, like ...
NataliARH
Nata, you know, there are dumb. recipes that I don't understand)))) for example, meat with vinegar, and these pancakes ..... maybe they send unfinished coffee there in the morning, coffee smells in pancakes when they smell, and when they don't smell, they don't shade anything ! For the first time I thought that strong coffee is needed, well, of such good strength, it turned out bitter, so in the recipes I even met with coffee grounds! in general, we do not understand))))) I understand if sugar was there at the same time, but it is not in any recipe
Babushka
NataliARH, wow, how cool! And in our family buckwheat yeast pancakes from Lower Saxony have taken root. I met a wonderful man from Bremen long ago. So, he said that everyone knows the Bremen musicians, but few people know that Bremen is the birthplace of buckwheat pancakes .. Although, he laughed, the musicians have nothing to do with Bremen. Despite the name. He taught me how to bake their Buchweizenpfannkuchen yeast.
NataliARH
Tatyana, very interesting story! Thank you! and a recipe, a recipe ?! to the competition!
Babushka
NataliARH, well, I don't know if it's worth exhibiting ...
Anna1957
Oh, how interesting I love buckwheat porridge, but I did pancakes with buckwheat (I don’t know if I put it right) for a long time - didn’t go. And since then I think I don’t. And yeast buckwheat - I really want to try. I have always believed that yeast interacts only with wheat flour. I also liked the option of serving with turnips (due to my dietary addictions).
"so in the recipes even met with coffee grounds! in general, we do not understand)))))"

But this is finally the first time I meet.
NataliARH
Tatyana, well, why not !? Check out the recipes on the site, maybe there are similar ones, but if not, then you need to! I will limit myself to one version of buckwheat for the competition, I was looking for something unusual, there are many recipes for coffee, so I chose it!

Anna, I didn't really like it either, I ate 4 things - ok, but more directly through force ..... well, them! on buttermilk, if anything can be done

so it is on German sites that they do not have such recipes on our coffee sites, this is their traditional ...
Anna1957
Have you tried it with coffee grounds? I can’t even imagine her in baking. Hard pieces on the teeth ... Although from a dietary point of view, adding all kinds of non-nutritive fillers is tempting. Still there it could be ...
Babushka
NataliARH, maybe you're right ... Tomorrow I'll try to put it up. Not so much because of originality, but because of history .. The Bremen Town Musicians ... This man has been living on another continent for a long time ...
NataliARH
Anna, for the first time I cooked them on strong coffee (not soluble), they were just bitter, I cooked ordinary tacos, not strong, that's another matter! and with the thicket, then in general there will be horror))))

Tatyana, we wait)
Anna1957
Quote: NataliARH
and with the thicket, then in general there will be horror))))

And I even wanted to try. I’ll get myself together - I’ll comment. The idea is that coffee should be set off with cordamom, perhaps with cinnamon. In short, Chapay will think

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