Bacon pancakes with creamy vegetables

Name: Bacon pancakes with creamy vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Flour; 3 Eggs (size M); 3/8 l Milk; 7-10 Tbsp Salt; 100 g frozen peas; 200 g Cauliflower; 300 g Carrots; 2 Spring onions; 100 g Bacon; 20 g Butter or margarine; 200 g Whipped cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Flour
3 Eggs (size M)
3/8 l Milk
7-10 Tbsp Salt
100 g frozen peas
200 g Cauliflower
300 g Carrots
2 Spring onions
100 g Bacon
20 g Butter or margarine
200 g Whipped cream

Directions

1
Mix flour, eggs, milk and 1/2 teaspoon salt to a smooth dough. Let it swell for 20-30 minutes. In the meantime defrost peas at room temperature. Clean the cauliflower, cut into florets and wash. Clean, peel and slice the carrots.
2
Clean and wash spring onions and cut into rings. Cook the cauliflower in a pot with boiling salted water for about 10 minutes. After 5 minutes add carrots and peas. Pour vegetables into a sieve and drain. Cut bacon slices into three. In each case about 6 pieces of bacon in a pan and let them crisp. Spread 1/4 of the batter in the pan and bake the pancake on both sides until golden brown. If necessary, add a little fat when turning the pancake. Bake 4 pancakes one after the other and keep warm.
3
In each case about 6 pieces of bacon in a pan and let them crisp. Spread 1/4 of the batter in the pan and bake the pancake on both sides until golden brown. If necessary, add a little fat when turning the pancake. Bake 4 pancakes one after the other and keep warm. Bring cream to the boil, add vegetables and season with salt and pepper. Arrange the vegetables on the pancakes, fold over and garnish with spring onions.