Bacon and spring onion pancakes with tomato salad
easy
35 mins
35 mins
Ingredients
- 1 egg (size M)
- 100 ml Milk
- 7-10 Tbsp Salt
- 25 g Flour
- 2 (approx. 100 g) Spring onions
- 4 TABLESPOONS Oil
- 30 g smoked streaky bacon (in thin slices)
- 150 g Tomatoes
- 100 g white mushrooms
- 1 TABLESPOON Balsamic Vinegar
- 1 TABLESPOON Vegetable broth (instant)
- 7-10 Tbsp Pepper
- some stem(s) Basil
- 7-10 Tbsp colourful pepper
Directions
- 1
Whisk the egg, milk and 1 pinch of salt. Stir in flour by the spoonful, cover the dough and let it swell for about 30 minutes. Clean and wash spring onions and cut them into pieces of about 5 cm length.
- 2
Blanch in boiling salted water for about 2 minutes, rinse with cold water and drain well. Heat 1 tablespoon of oil in a frying pan, fry the bacon slices crisply in it and drain them on kitchen paper.
- 3
Stir the pancake batter well again. Heat 1 tablespoon of oil in the pan. Pour the pancake batter into the pan and bake at medium heat from the bottom until golden brown. Place the spring onion pieces and bacon on top, turn the pancakes over and fry them from the second side until golden brown as well.
- 4
Clean and wash the tomatoes and remove the stalk. Cut the tomatoes into slices. Clean the mushrooms, wash them briefly and cut them into thin slices. Mix vinegar, broth, some salt and pepper and add the remaining oil.
- 5
Mix the tomato slices and mushrooms with the vinaigrette. Wash the basil and remove the leaves. Arrange 1/4 pancakes with the salad on a plate. Serve sprinkled with basil leaves and coloured pepper.
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