German Supperclubs

Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...

Herzlichen Glückwünsch

Tischkunst von 16.03.2011 kann unten gesehen werden. more...

Bridge party

Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...

Prosecco pancakes (v)


Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.


An experimental pancake. Be cautious as you flip them; they're considerably more fragile than normal pancakes.


Serves 4 as a light dinner with salad


For the pancakes

100g buckwheat flour

30g plain flour

200ml milk

200ml prosecco

2 eggs

butter or oil for frying


For the filling

100g cheddar cheese, or similar, grated

8 slices of ham

a small red onion, finely sliced

30g butter



Sift the flours together into a bowl and add the milk, prosecco and eggs. Beat lightly until combined and leave to rest for at least half an hour (up to two hours).


Preheat the oven to 200°C.


Get a pancake frying pan nice and hot and heat the oil in it. Pour in a ladleful of batter and swirl around. Flip over when nicely browned and fry the other side. Remove to a plate when cooked and repeat. You should have enough batter for 8 pancakes.


Put a slice of ham on each pancake, scatter with grated cheese and some onion slices and fold in half. Put the pancakes on a baking sheet, slightly overlapping, and bake in the oven until the cheese has melted and the pancakes are slightly crispy (about 5-6 minutes).


Serve immediately, topped with a thin slice of butter and with a green salad on the side.

Post your comment


No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments