This Receipe comes from the high bog area of East Frisia, where buckwheat was almost the only plant that grew there.
18 oz. Buckwheat Flour,
27 fl oz. Milk,
7 oz. Bacon,
Take flour, eggs, milk, and a pinch of salt, mix it up thoroughly, and produce a thick running dough. Let it sit for several hours to rise. Cut the bacon into stripes, and in a pan, fry it in shortening. Next pour the dough over it, and let it bake on both sides until brown or to your desire. Serve this with molasses or blueberry jam.
Accompany this with a German Korn ( Grain Brandy), it will help you to digest.