Buckwheat pancakes
Buckwheat pancakes (in Lower Saxony: Bookweit-Janhinnerk , Baukwäiten-Janhinnerk ) are pancakes made from buckwheat flour that play a role in several kitchens in Central and Eastern Europe. In Germany, they used to be eaten mainly in northern Germany and the Eifel . Historical Russian blinies also consisted predominantly of buckwheat. In northern France (Brittany, Normandy), buckwheat pancakes, the galettes, are baked . Buckwheat pancakes are also widely eaten for breakfast in North America , and they are known in northern China, where buckwheat noodles are also made.
Northern Germany
North German buckwheat pancakes consist of buckwheat flour, eggs, tea or coffee, salt and sour cream and are fried in boiled pork bacon to make flat, very fatty flat cakes.
On high Christian holidays , buckwheat pancakes were served with black bread, sugar beet syrup, cranberries, blueberries or applesauce.
In the past, you could tell whether and how much you enjoyed being a guest of the house by how many fried strips of bacon were embedded in the pancake. Particularly welcome guests were given z. B. four strips of bacon in the pancake: an even number. Not so welcome guests or customers were served their pancakes with an odd number of strips of bacon.
The preparation of buckwheat pancakes differs slightly from region to region: while black tea is preferably added to the pancake batter in East Friesland and northern Emsland, coffee or milk coffee is more used in central and southern Emsland and in the county of Bentheim . A typical recipe for buckwheat pancakes:
A thick dough is made from buckwheat flour, eggs and three quarters of a liter of tea and a pinch of salt and set aside for about five hours to soak. After swelling, you put the lard in a pan and fry thin strips of bacon in it. Put a ladle of pancake batter on the bacon strips and fry the buckwheat pancakes brown on both sides.
Eifel
In the Eifel, buckwheat pancakes are prepared like other flour pancakes and baked into small cakes in a pan with lard. They are served warm and traditionally coated with turnip tops. In the past, pancakes were often eaten as an accompaniment to soup.
Individual evidence
- ^ Alan Davidson, The Oxford Companion to Food, Oxford 1999, article Buckwheat