Buchweizenpfannkuchen mit Speck und Spinat
Westphalian Pancakes made with buckwheat flour (or green spelt flour) and topped with Bärlauch (European Ramps), Westphalian ham and creme fráiche. A nutritious, wholesome recipe from Lower Saxony.
Region Lower Saxony
Servings 4 people
Ingredients
- 5/8 cups buckwheat flour or use green spelt flour (Grünkernmehl)
- 1/4 cup white flour
- 1-2/3 cups milk
- 1/2 packet yeast
- 1 tsp sea salt
- 1 egg
- 1/4 lbs Westphalian Ham Westphalian Nussschinken.
- 1/4 lbs ramps or use green spinach
- 3 tbsp pine nuts
- 10 ml creme fraiche or sour cream
Instructions
- In a large bowl, combine the buckwheat flour, wheat flour, milk, and yeast. Allow the dough to rise for about 30 minutes. Mix in the remaining ingredients.
- Cut Westphalian hams into cubes and lightly heat them cubes in butter
- Cut Spinach into small pieces
- Heat and lightly grease a griddle or skillet. Make 4 thin pancakes, making sure both sides are browned. Keep pancakes on a plate in a warm place (oven or toaster)
- After removing the pancakes, add butter to skillet and let it brown
- Add pine nuts and ham cubes and fry for 3 minutes
- Serve pancakes and top with ham cubes, spinach, pine nuts and a dollop of creme fraiche.
Notes
For a vegan alternative, use sprinkles classic German yeast extract instead of the ham.
