Mix flour, eggs, milk and 1/2 teaspoon salt to a smooth dough. Let it swell for 20-30 minutes. In the meantime drain the corn on a sieve. Clean and wash spring onions and cut into 1-2 cm long pieces. Wash and halve the tomatoes and remove the seeds (use them for other purposes).
Cut tomato halves into slices. Wash basil, dab dry and cut into fine strips, except for something to garnish. Cut bacon into strips. In each case, leave about 1 tablespoon of bacon crisp in a pan. Put 1/8 of the batter into the pan and bake the pancake until golden brown on both sides. If necessary, add a little fat when turning the pancake. Bake 8 pancakes one after the other and keep warm. Heat 20 g fat in a frying pan and braise the spring onions for 2-3 minutes while turning. Add the corn and tomatoes and cook for another 2-3 minutes.
If necessary, add a little fat when turning the pancake. Bake 8 pancakes one after the other and keep warm. Heat 20 g fat in a frying pan and braise the spring onions for 2-3 minutes while turning. Add the corn and tomatoes and cook for another 2-3 minutes. Stir in basil and season with salt and pepper. Arrange the vegetables on the pancake and serve garnished with basil
Per pancake approx. 1470 kJ/ 350 kcal