Buckwheat and beans (Print Version)
# Ingredients:
→ Buckwheat Pancakes
01 -
A pinch of salt
02 -
1 egg
03 -
250 g of buckwheat flour
04 -
1 tbsp of melted butter or oil (optional)
05 -
500 ml of water (or half water, half milk for softer pancakes)
→ Beans with Bacon
06 -
2 cans of white beans or 500 g of dried white beans
07 -
1 chopped onion
08 -
200 g of smoked bacon, diced
09 -
2 tbsp of ketchup
10 -
2 tbsp of mustard
11 -
60 ml of maple syrup (or molasses)
12 -
1 tsp of paprika
13 -
500 ml of chicken stock or plain water
14 -
Salt and pepper to taste
# Instructions:
01 -
In a bowl, stir together the flour and salt. Crack in the egg, then gradually whisk in the water (or water and milk) until smooth. Keep stirring to avoid lumps.
02 -
Let the batter sit for about 30 minutes at room temperature.
03 -
Heat up a lightly greased skillet or crepe pan over medium heat. Pour in a ladle of batter, spreading it thin. Cook for 2-3 minutes, or until the edges loosen. Flip it over and cook the other side for 1-2 minutes. Repeat this until all the batter is used up.
04 -
If you're using dried beans, soak them overnight. Boil them for about an hour until soft and then drain.
05 -
Brown the bacon and onion in a pot until golden.
06 -
Add the drained beans, maple syrup, mustard, ketchup, paprika, and stock to the pot. Season with salt and pepper. Let it simmer on low heat for 1.5 hours, stirring now and then, until the sauce thickens. You can also cook it in the oven at 150°C.
07 -
Serve the warm buckwheat pancakes topped with a hearty helping of the beans and bacon. Add pickles or a green salad on the side for a fresh touch.
# Notes:
01 -
For a quicker version, use pre-made buckwheat pancakes and canned baked beans warmed with a splash of maple syrup and mustard.