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 ...
A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.
How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.
Would you like something warm? Here's a creative and delicious dish with Speck Alto Adige PGI that's perfect for the cold season.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Want to enjoy pasta like in Bella Italia? The easy at-home recipe!
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
A chicken pocket, South Tyrol style: together with Speck Alto Adige PGI and mozzarella: An absolute must-taste!
There’s one thing we’re sure of: Once you’ve tried this cheese fondue, you’ll never eat it without Speck Alto Adige PGI again!