MENU
½ small zucchini 75 g buckwheat flour ¼ teaspoon baking powder ¼ teaspoon baking soda 1 egg 75 g yogurt 15 g mixed herbs (dill, chives, parsley) ½ tbsp linseed 6 slices Speck Alto Adige PGI Salt, pepper Oil for baking Serve with yoghurt and fresh herbs
1 small zucchini 150 g buckwheat flour ½ teaspoon baking powder ½ teaspoon baking soda 2 eggs 150 g yogurt 30 g mixed herbs (dill, chives, parsley) 1 tbsp linseed 12 slices Speck Alto Adige PGI Salt, pepper Oil for baking Serve with yoghurt and fresh herbs
2 small zucchini 300 g buckwheat flour 1 teaspoon baking powder 1 teaspoon baking soda 4 eggs 300 g yogurt 60 g mixed herbs (dill, chives, parsley) 2 tbsp linseed 24 slices Speck Alto Adige PGI Salt, pepper Oil for baking Serve with yoghurt and fresh herbs
Preparation
Wash the zucchini and grate coarsely. Thoroughly squeeze out in a kitchen towel until the zucchini is very dry. Mix the buckwheat flour with the baking powder and the baking soda. Place the grated zucchini, eggs and yoghurt in a mixing bowl and mix loosely. Finely chop the herbs. Fold linseed and herbs into the dough. Heat a coated frying pan with a little oil. Pour about 2 tbsp. of dough per pancake into the frying pan and brown without overcooking. To serve, mix some yoghurt with herbs, salt and pepper. Pour one tablespoon of this mixture onto the pancakes and cover each with three slices of Speck Alto Adige. A crunchy salad of diced radishes and cucumbers is the ideal side dish.
Ready to try something new?
See more Speck recipes ...
This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.
Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
A riot of scents and aromas for this focaccia with herbs and Speck Alto Adige.
Seafood in Alpine cuisine? In combination with Speck Alto Adige? Trust us, it’s delicious so try it yourself today ...
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...