Münsterland Buckwheat Pancakes

Prepare a thick dough from buckwheat flour, eggs and salt with the addition of cold coffee, which must swell for at least 4 hours.

Fry two slices of bacon with lard in a frying pan. Put a ladle of batter on top and bake the pancake until brown on both sides. It is important that the cakes are nice and crispy.

Serve immediately.

or with leaf salad, farmhouse bread and butter.

Herbert Schmitt:

If the weather permits it in the next few weeks, entire armies of cyclists and car tourists will repeatedly drive to the western Münsterland and visit the Venn with its huge Lachmoeven colony at the Zwillbrock border crossing. Many will

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then as a conclusion go to one of the two inns, order the buckwheat pancake and confess the high song on the simple cuisine. Hardly any of the guests are aware of the fact that this dish was once a means of survival in the face of sheer hardship: for many of the Koetter (agricultural day laborers who lived in small huts, Kotten) this pancake was a daily fare. Also for the linen weavers, who, when hand weaving was no longer in demand, crossed the border in summer to earn money for their relatives in Dutch brickworks, lived mainly on this immensely satisfying pancake. Wage earners from the western Münsterland, temporary workers, d

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