Schwarzplentenen-Riebl (buckwheat cakes)

Ingredients	½ l luke-warm milk 1 pinch of salt 6 tbsp buckwheat flour 1 tbsp wheat flour 2 eggs 1-2 tbsp butter
Instructions	Mix the flour and salt together well, then stir in the milk. Lightly fold in the eggs. Warm the butter and pour in the batter at a moderate tempo. Fry both sides slowly (approx. 25 minutes), then cut into small pieces and stir again thoroughly. Sprinkle with sugar and serve. Tastes particularly good with homemade cranberry jam or stewed apples made from Calville apples. Mama Burger from the Hotel Patriarch in South Tyrol wishes you bon appetit!

Ingredients

½ l luke-warm milk
1 pinch of salt
6 tbsp buckwheat flour
1 tbsp wheat flour
2 eggs
1-2 tbsp butter

Instructions

Mix the flour and salt together well, then stir in the milk. Lightly fold in the eggs. Warm the butter and pour in the batter at a moderate tempo. Fry both sides slowly (approx. 25 minutes), then cut into small pieces and stir again thoroughly. Sprinkle with sugar and serve.
Tastes particularly good with homemade cranberry jam or stewed apples made from Calville apples.

Mama Burger from the Hotel Patriarch in South Tyrol wishes you bon appetit!

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