Buckwheat Pancakes

Rating: 2.8 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Bring the clear soup to the boil. Add buckwheat, boil briefly and swell at low temperature for 30 to 40 min. Allow buckwheat to cool. Clean carrots, rinse and cut into small cubes. Cook in a little salted water for 8 to 10 minutes.

Drain carrots in a sieve. Clean spring onions, rinse and cut into rings.

Cut bacon into thin strips and fry in a frying pan. Briefly sauté carrots and half of the scallions in it.

Add eggs and buckwheat flour to the buckwheat form. Stir everything well and season with salt and pepper. Fold in bacon and vegetable mixture.

Heat a little oil in a frying pan and fry small buckwheat pancakes on both sides until golden brown.

Clean, rinse and shred endive lettuce. Stir through yogurt and juice of one lemon and season strongly with salt and freshly ground pepper. Fold in remaining green onions.

Arrange leaf salad with yogurt sauce and bring to the table with the pancakes.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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