Pancakes with Bacon and Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g wheat flour type 405
- 3 egg (s)
- 0.38 liters milk
- 1 pinch (s) salt
- 16 slices breakfast bacon, thinly sliced
- some cheese your choice, grated
- some clarified butter to fry
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl and gradually beat in the eggs, milk and salt, stir well and leave to soak for one to two hours.
- Heat a little clarified butter in a coated pan, spread it with a brush and add 1/4 of the dough mixture. Turn the pan slightly so that the batter is evenly distributed. Lower the heat so far that the dough can set on the top and not turn too brown at the bottom. Then turn (best to throw).
- While the second side is slowly browning, place four slices of bacon on top and sprinkle with a little cheese to taste (e.g. Emmentaler or mozzarella). The cheese is melting a little. Then turn again (with toss) and brown the topped side only briefly. Turn out onto a plate so that the bacon and cheese side is up again.
- The amount is enough for 4 pancakes. If they are to be the main course, two people will be well fed up with them. Pear compote, applesauce or, a little more unusual and Dutch, dark syrup also tastes good with it.
- The basic idea comes from a pancake eaten in North Holland, but the execution is mine (the model was covered with cheese slices and slightly baked).
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