German Buckwheat Pancakes - cooking recipe

Ingredients

1/4 liter coffee, cold
1/8 liter water, room temperature
2 eggs
1/2 teaspoon salt
10 slices bacon, thinly sliced
250 g buckwheat flour
oil (for frying)

Preparation

Stir together cold coffee, water, buckwheat flour, salt and eggs.
Let rest one hour.
In a medium skillet fry two slices of the bacon until crisp, then spoon one large scoop of the dough onto the bacon.
Fry until edges start getting crisp, then flip and fry the other side.
Proceed this way with remaining bacon and dough.
Attention: To get really crisp pancakes, you need quite a lot of oil for frying. Using a non stick skillet, you can cut down the fat but won't get very crisp cakes.
Serve hot with applebutter, golden syrup and pumpernickel.