Sweet and savory pancakes made from rye and buckwheat flour/groats, eggs, milk and sugar beet syrup – spiced with anise and cardamom.
The pancakes are fried in lard with little pieces of back fat and slices of dried sausage (metworst). The dark color is due to the caramelised beet syrup.
Usually prepared around new years eve in the south-west of East Frisia (very north west of Germany) and the area around Groningen (very north east of the Netherlands). It's served warm and usually paired with hot black tea, beer and grain liquor. Tastes well cold, especially when hungover.
by Jasbaer
8 Comments
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Sounds very intriguing! I love discovering completely obscure cultural food items here 🙂
This looks like the last time I forgot to take a salamipizza out of the oven.
But sounds nice, almost forbidden by EU when fried that dark. I never had them that way. Caramelized beet syrup is definitely something I have to taste.
Interesting! Do you have a recipe? I’m not familiar with Speckendicken; I’m originally from the northwestern Münsterland region and would love to cook something with buckwheat again.
I would eat that.
Spekkedikken here in Groningen indeed!! Moi, neighbour:)
Yeah, they look a bit dark but I’d love some.
It sounds like spotted dick but then German. “speckendicken” heehee.
from hessen and never heard of speckendicken. interesting