Entree: Germany – Lower Saxony – Buchweizenpfannkuchen (Savory buckwheat pancakes typically served hot with savory toppings such as bacon, onions, and sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 20 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (180 g) buckwheat flour
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (12 g) sugar (optional, for balance)
- 3 large eggs, approx. 5 1/4 oz (150 g) total
- 1 1/2 cups (360 ml) milk (whole or low-fat)
- 2 tbsp (30 g) melted butter, plus more for frying
- 6 slices smoked bacon, approx. 6 oz (170 g)
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 large eggs for topping, approx. 7 oz (200 g) total (optional, fried)
- 1 cup (240 ml) sour cream
- 2 tbsp (8 g) chopped chives or parsley
- Freshly ground black pepper to taste
- Butter or neutral oil for frying, 2 tbsp (30 ml)

Show original ingredient measurements

- 1 1/2 cups (180 g) buckwheat flour
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 tbsp (12 g) sugar (optional, for balance)
- 3 large eggs, approx. 150 g total
- 1 1/2 cups (360 ml) milk (whole or low-fat)
- 2 tbsp (30 g) melted butter, plus more for frying
- 6 slices smoked bacon, approx. 6 oz (170 g)
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 large eggs for topping, approx. 200 g total (optional, fried)
- 1 cup (240 ml) sour cream
- 2 tbsp (8 g) chopped chives or parsley
- Freshly ground black pepper to taste
- Butter or neutral oil for frying, 2 tbsp (30 ml)

Instructions

1. In a bowl whisk together the buckwheat flour, all-purpose flour, salt, and sugar. In a separate bowl whisk the 3 eggs with the milk and melted butter, then pour into the dry ingredients and whisk until a smooth batter forms. Let the batter rest 20–30 minutes at room temperature.
2. Meanwhile, in a skillet over medium heat cook the bacon until crisp; transfer to paper towels to drain and chop into bite-sized pieces. Reserve 1 tbsp (15 ml) of the bacon fat in the pan.
3. In the same skillet add 1 tbsp (15 ml) butter and sauté the sliced onion in the bacon fat until soft and caramelized, about 10–12 minutes; season lightly with pepper.
4. Heat a nonstick skillet or crepe pan over medium heat and add a little butter or oil. Pour about 1/3 cup (80 ml) batter for each pancake to form 7–8 inch (18–20 cm) pancakes; cook until edges set and underside is golden, about 2–3 minutes, then flip and cook 1–2 minutes more. Repeat, adding more butter as needed, to make 8 pancakes.
5. While pancakes cook, fry the topping eggs in a separate skillet to your desired doneness.
6. To assemble, place pancakes on plates, divide the caramelized onions and chopped bacon among them, top each with a fried egg if using, a dollop of sour cream, and sprinkle with chopped chives or parsley and freshly ground pepper.
7. Serve immediately while hot; these pancakes are filling and traditionally enjoyed as a main course.