Rhinelander Bacon Pancakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g wheat flour
- 4 egg (s)
- 300 ml milk
- 100 ml mineral water
- salt and pepper
- 1 pinch (s) sugar
- 200 g breakfast bacon, sliced
- 300 g lamb`s lettuce or other leaf salad
- Dressing your choice
- 0.5 tablespoon ½ oil
Print Recipe
Pin Recipe Instructions
- Mix the flour, eggs, milk and mineral water into a dough. Season to taste with salt, pepper and sugar. The dough should be so liquid that it can be poured into the pan with a spoon or a ladle, if necessary vary the amount of flour or liquid.
- Clean the lamb`s lettuce and serve with the dressing of your choice, leave to stand. Put some oil in a pan and heat it up. Line the bottom of the pan with approx. 4 - 5 slices of bacon and fry briefly until the bacon curls.
- Then, depending on the desired thickness, spoon the pancake batter into the pan and distribute it evenly. Depending on the thickness, bake for about 1 - 2 minutes, then turn and bake until golden.
- Cover the finished pancakes with lamb`s lettuce and serve.
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