Rhinelander Bacon Pancakes

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Cover the finished pancakes with lamb`s lettuce and serve.