Bacon pancakes

Name: Bacon pancakes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Leeks (leek); 1 can(s) (425 ml, drainer: 285 g) Vegetable corn; 2 TABLESPOONS Oil; 100 ml Vegetable broth (instant); 250 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON dried thyme; 1 collar Parsley; 100 g Flour; 1/8 l Milk; 2 Eggs; 75 g streaky smoked bacon; 7-10 Tbsp Box of tomatoes

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Leeks (leek)
1 can(s) (425 ml, drainer: 285 g) Vegetable corn
2 TABLESPOONS Oil
100 ml Vegetable broth (instant)
250 g Whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON dried thyme
1 collar Parsley
100 g Flour
1/8 l Milk
2 Eggs
75 g streaky smoked bacon
7-10 Tbsp Box of tomatoes

Directions

1
Clean, wash and cut the leek into rings. Drain the corn kernels. Steam leek in hot oil for approx. 8 minutes, add corn and heat. Add stock and cream and bring to the boil once. Stir in sauce thickener. Season with salt, pepper and thyme.
2
Wash parsley, dab dry, chop and add to vegetables. Mix flour, milk, eggs and some salt to a smooth dough. Dice the bacon and leave a few cubes each in a pan without fat. Put 1/4 of each pancake dough into the pan and let it simmer for about 2 minutes on both sides at medium heat. Arrange one pancake each with some vegetables and tomato dough on a plate
3
Scarf: Meyer Mayor