Stuffed Bacon Pancakes

Summary

Ingredients

• 2 large onions
• 400 g white cabbae
• 200 g red pepper (s)
• 1 large apple
• 1 tablespoon lemon juice
• 125 g bacon cubes
• 100 ml milk
• 100 ml mineral water
• 3 egg (s)
• 120 grams flour
• salt
• caraway powder
• Pepper, black, from the mill
• 4 tablespoon rapeseed oil
• 150 ml vegetable stock
• 2 tablespoon vinegar
• 100 g sour cream
• Chive rolls

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Instructions

1. Mix the milk, mineral water, eggs and flour into a smooth dough, add salt and leave to soak for 30 minutes.
2. In the meantime, peel and dice the onions, finely slice the cabbage and clean and dice the peppers. Peel the apple, chop it into small cubes and mix immediately with the lemon juice so that the cubes do not turn brown.
3. Fry the cubes of bacon in a pan without fat and remove them from the pan again. Put 2 tablespoons of oil in the pan and sweat the onion cubes until light brown. Add the cabbage and diced paprika and let sweat for a few minutes. Now add the vegetable stock with the vinegar and cook on a low heat for 15 minutes. After 10 minutes add the apple cubes. Then season with salt, pepper and caraway seeds and stir in the sour cream.
4. Heat some oil in another pan. Add 1/4 of the pancake batter and 1/4 of the bacon cubes on the batter. After about 3 minutes, turn the pancake and bake for 3 minutes on the bacon side. The pancake shouldn`t get too dark.
5. Then bake 3 more pancakes.
6. Now distribute the vegetables on the pancakes, fold them up or roll them up and slide them onto plates. Sprinkle with chives rolls.