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 new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.
Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.
Ready for an Italian classic? Don’t miss your chance to try this popular potato recipe with Speck Alto Adige sauce ...
Served along with salad as a cold starter, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.
The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck Alto Adige.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.