Flour Dishes


(Buckwheat Pancakes (Bookweitenschubbers) ) (Speckendicken) (Reesen-Pufferkes)

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Buckwheat Pancakes (Bookweitenschubbers)

Sorry, but this is still in german !
CLICK HERE ! to translate

Dieses Gericht stammt aus der Hochmoorgegend von Ostfriesland wo der Buchweizen nahezu die einzige Kulturpflanze war die dort wuchs.

Ingredients :
500 grams (18oz.) Buckwheat Flour, 0.75 liter (27 fl oz.) Milk,
200 grams (7oz.) Bacon, 4-5 Eggs, Shortening, Salt.

Preparation :
Take flour, eggs, milk, and a pinch of salt, mix it up thoroughly, and produce a thick running dough. Let it sit for several hours to rise. Cut the bacon into stripes, and in a pan, fry it in shortening. Next pour the dough over it, and let it bake on both sides until brown or to your desire. Serve this with molasses or blueberry jam.
Accompany this with a German Korn ( Grain Brandy), it will help you to digest

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Speckendicken

Ingredients :
1500 grams (3 ½ lbs.) Rye Flour, 500 grams (18oz.) coarse grind Wheat Flour,
250 gr. (9oz.) Molasses, 250 gr. Sugar, 200 gr. (7oz.) Raisins,
200 gr. Shortening, 6 Eggs, 1 teasp. Anise,
1teasp. Cardamom, few slices of smoked Bacon.

Preparation :
Take about 0.75 liter (27 fl oz.) warm water ( or warm milk), the shortening, molasses and sugar, and stir it thoroughly. Then mix the flour, eggs, and spices with the mixture of molasses, sugar, and shortening, and make a thick running dough. Let this dough rest overnight at a cool place. Then fry the bacon in a pan and pour the dough on top of it. Let it bake on each side until light brown or to your desire.

Try a Grog ( it's a drink made out of 2-3 shots brown rum, 2-4 teaspoons sugar, and hot water), to this original dish. (…or a beer and a korn) Enjoy!

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Reesen-Pufferkes

Ingredients :
300 grams (10 ½ oz.) Wheat Flour, 20 grams (3/4 oz.) Yeast,
2 Eggs, Salt, 1 teasp. Sugar, 1/8 liter (4 ½ fl oz.) Milk, 1 cup precooked Rice.

Preparation :
Stir the yeast with the sugar in pre warmed milk. Scramble the eggs, add a pinch of salt, and with the flour, mix it slowly into the warm milk. Blend it into a smooth dough, and then add the precooked rice and mix it well. Put the dough into a bowl, and place it at a warm place for the dough to rise. When the dough has risen about twice the size, take a spoon and scoop off some dough, put it in a preheated pan, and fry "Pufferkes". Try this with vanilla-gravy or just plain sugar.

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