Bacon pancakes with vegetables

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 250 g Flour
  • 3 Eggs (size M)
  • 3/8 l Milk
  • 7-10 Tbsp Salt
  • 1 can(s) (425 ml) Vegetable corn
  • 1 collar (approx. 200 g) Spring onions
  • 400 g Tomatoes
  • 1 potty Basil
  • 100 g streaky smoked bacon
  • 50 g Butter or margarine
  • 7-10 Tbsp black pepper

Directions

  1. 1

    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).

  2. 2

    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.

  3. 3

    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

  4. 4

    Per pancake approx. 1470 kJ/ 350 kcal