Buckwheat Pancakes with Pancetta

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Average: 4 (1 vote)
(1 vote)
Buckwheat Pancakes with Pancetta
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 57 min.
Ready in

Ingredients

for
4
Ingredients
80 grams Buckwheat flour
80 grams Pastry flour
salt
1 egg
1 generous pinch Baking powder
320 milliliters milk
8 slices Pancetta
sugar beet syrup (as needed)
How healthy are the main ingredients?
saltegg

Preparation steps

1.

Mix the two flours with a pinch of salt, the egg, baking powder and milk to a smooth batter and let rest for about 15 minutes.

2.

Cook 2-3 slices of pancetta in a pan until crispy and pour in 1 small ladle of batter. By slightly turning and tipping the pan spread the batter to a uniform level and bake until golden brown. With a spatula, turn the pancake and bake the second side until golden. Remove and keep warm in the oven at 80°C (approximately 175°F). Repeat with the remaining batter and pancetta. Serve the pancakes as desired drizzled with syrup.