Riebel (or Tyrolean-Style Buckwheat Pancakes)

Serves Four

This is probably as Tyrolean as a recipe can get and counts as my favorite winter dish, made with my Oma’s buttermilk and my mom’s freshly-ground buckwheat. Hope you give it a try!

2 cups buckwheat flour
1/2 lb apples, peeled, quartered, cored and cut into 1/4 inch thick slices
1/2 cup fresh or frozen berries such as raspberries, blueberries or, my favorite, black currants
1 cup buttermilk or milk
3 eggs
Butter for frying (approx. 2 tablespoons)

Mix flour and milk well and let soak for about 1 hour in the fridge.
In the meantime, take 1/2 tablespoon butter and heat the apple slices until they turn soft, approximately 5 minutes. Add the berries, let cool and put aside.
Add the eggs and salt to the flour/milk mixture and beat well.
Using a heavy cast-iron pan, melt 1/2 tablespoon butter making sure it doesn’t turn brown.
Add about 1/2 cup of buckwheat mixture, let brown over medium heat and then turn. To make this process easier, I cut the “pancake” into bite-sized pieces.
Brown on the other side.
Remove from the pan and keep warm in a shallow baking dish.
Repeat the same process until all the dough is turned into Riebel.
Return the Riebel to the pan along with the fruit, mix well and serve.

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