Buckwheat Pancakes
Lent – for many of us a good reason to think about their own impairments. I’m always getting weak with desserts and lovely cakes. That’s why I tend to resist to them as far as possible. Unfortunately I forgot the fact that I will spend less time in my kitchen and accordingly have less baking recipes to post. Well, I’ll create more savory and less sweet recipes and in addition write about the success or failure of my fasting efforts. The first fasting day nevertheless I used my frying pan to make some buckwheat pancakes with a feta cheese filling. The original recipe from lecker.de is to be eaten with whole-grain bread. I had to replace basil by fresh Italian parsley already growing in our garden. I wanted a complete meal and therefore chose a pancake with it.
- Pancakes -
- 7oz buckwheat flour
- 1 dash of salt
- 2 eggs
- milk
- Filling -
- 2 spring onions
- 1 big or 2-3 small tomatoes
- 1 bunch of Italian parsley
- 3.5oz feta cheese
- 2 tbsp plain yogurt
- pepper, salt
- Seperate the eggs and whisk egg whites in a seperate bowl. Blend buckwheat flour with egg yolk, salt and milk until becoming creamy.
- For the filling wash parsley, onions and tomatoes. Dice onions and tomatoes and hash parsley. Scrunch feta cheese with a fork and add yogurt. Fold in diced vegetables and season with salt and pepper.
- Bake pancakes in a some cooking oil and scatter the cheese filling afterwards.
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- Buchweizenpfannkuchen/Buckwheat Pancake/Crêpes au blé noir
