This buckwheat pancakes with bacon and apple are a tribute to my Grandma who was a MasterChef in her kitchen, not a day went by without a fresh pie, amazing waffles or a stash of pancakes waiting when you walked through the back door. She loved cooking and baking and I was so lucky I could always "help" her out in the kitchen as a small kid. These sweet and savory pancakes are one of my favorite reminders of her, also cause they are not so common and you won’t find them that easy in a restaurant or tea-room. I love the taste of these pancakes and the smooth beer taste somewhere in the background. Original coming from a Breton cuisine France, called crêpe bretonne, also called bleud ed-du from Lower Brittanie in France. Hope you guys will try out these treats on day, I promise they are worth making them, serve them with some pear syrup or even with a grilled slice of cheese and enjoy.
Stay safe and stay healthy my friends!
Ingredients
300 gr buckwheat flour
100 gr regular flour
4 eggs
600 ml milk
200 ml blond beer (Pilsen)
Slices bacon to taste
A pinch of salt
30 gr melted butter
1 or 2 Apples
Pear syrup
Slices of cheese optional
Equipment
1 mixer
1 bowl
1 pan
Preparation
1. Mix your eggs with the milk, beer and melted butter.
2. Add the flour and the buckwheat flour and mix all together.
3. Add a pinch of salt and put the mix away covered with some cling film for about an hour to set.
4. Bake some slices of bacon and peel and slice your apple.
5. Heat some neutral oil or butter in a pan.
6. Put in place some bacon and or slices of apple and pour over a little of your buckwheat dough, turn around the pan in a soft angle to spread out the dough around the pan, bake for around 2 minutes, flip over and bake 2 more minutes.
7. Serve with some pear syrup and Enjoy!
TIP: if using only bacon you can add a slice of cheese when flipping the pancake to let it melt.
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