Herbal Bacon Pancakes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the yeast dough:
- 500 g wheat flour, 550
- 20 g yeast
- 250 ml milk, lukewarm
- 12 g salt
- 1 egg (s)
- 100 g butter, soft
For covering:
- 10 spring onion (s)
- 125 g bacon, diced
For the cast: (Dip)
- 1 egg (s)
- 1 tablespoon flour
- 100 ml cream
- 0.5 teaspoon ½ salt
- Pinch pepper, nutmeg
Print Recipe
Pin Recipe Instructions
- Make a smooth yeast dough from flour, yeast, milk, salt, egg and soft butter. Cover and let rise for about 30 minutes.
- During this time wash the spring onions and cut into small rings. Dice the bacon.
- For the sauce, beat the egg with the flour and the cream until smooth. Season to taste with salt, pepper and nutmeg.
- Then knead the yeast dough again briefly and divide into 12 pieces of approx. 80 grams each. Now pull the dough pieces into flat cakes with a diameter of approx. 10-12 cm and place them on a baking sheet lined with baking paper. Spread the onion rings and diced bacon on top and pour the sauce over them.
- Bake in a preheated oven at 190 degrees for about 25 minutes.
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