Westphalian Pancakes with Buckwheat, Ramps and Ham


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.
Course Breakfast, Entree
Cuisine Lower Saxony, North Rhine Westphalia
Keyword Buckwheat, Green Spelt, Lower Saxony, Pancakes, Westphalia, Westphalian Ham
Region Lower Saxony
Servings 4 people


  • 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


  • 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.
Recipe adapted from reiseland-niedersachsen.de


For a vegan alternative, use sprinkles classic German yeast extract instead of the ham.

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