German Buckwheat Pancakes

1. 1

   Stir together cold coffee, water, buckwheat flour, salt and eggs.

2. 2

   Let rest one hour.

3. 3

   In a medium skillet fry two slices of the bacon until crisp, then spoon one large scoop of the dough onto the bacon.

4. 4

   Fry until edges start getting crisp, then flip and fry the other side.

5. 5

   Proceed this way with remaining bacon and dough.

6. 6

   Attention: To get really crisp pancakes, you need quite a lot of oil for frying. Using a non stick skillet, you can cut down the fat but won't get very crisp cakes.

7. 7

   Serve hot with applebutter, golden syrup and pumpernickel.

* Per serving · 4 servings · Values may vary.

No additional tips available.