Bacon pancakes

Name: Bacon pancakes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Flour; 6 Eggs (size M); 500 ml Milk; 7-10 Tbsp Salt; 200 g Bacon; 7-10 Tbsp possibly some + 2 tablespoons oil; 400 g cherry tomatoes; 6 Spring onions; 7-10 Tbsp Pepper; 200 g Feta cheese

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Flour
6 Eggs (size M)
500 ml Milk
7-10 Tbsp Salt
200 g Bacon
7-10 Tbsp possibly some + 2 tablespoons oil
400 g cherry tomatoes
6 Spring onions
7-10 Tbsp Pepper
200 g Feta cheese

Directions

1
Mix flour, eggs, milk and 1/2 teaspoon salt to a smooth dough. Let it swell for 20-30 minutes. Cut bacon slices into thirds. Fry about 12 pieces of bacon crisply in two pans (approx. 20 cm Ø).
2
Spread 1/8 of the batter in each pan and bake the pancakes from both sides until golden brown. Add a little oil if necessary when turning. Bake 8 pancakes one after the other and keep warm.
3
Wash and halve the tomatoes. Clean and wash spring onions and cut into fine rings. Heat oil in a pan. Sauté the tomatoes for about 3 minutes, add the spring onions and fry briefly.
4
Season with salt and pepper.
5
Coarsely crumble feta. Fill 2 pancakes each with the tomato filling, sprinkle with feta, fold up and arrange on a plate. Serve immediately.