Bacon pancakes with salad

Name: Bacon pancakes with salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (425 ml; extract weight: 285 g) Vegetable maize; 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans; 1 Picking salad; 1 Cucumber; 1 Onion; 4 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1 collar Parsley; 150 g Fresh cream; 3 Eggs; 200 g Flour; 200 ml Milk; 100 g Bacon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (425 ml; extract weight: 285 g) Vegetable maize
1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
1 Picking salad
1 Cucumber
1 Onion
4 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1 collar Parsley
150 g Fresh cream
3 Eggs
200 g Flour
200 ml Milk
100 g Bacon

Directions

1
Wash and drain the corn and kidney beans. Clean and wash the salad and pluck into bite-sized pieces. Wash the cucumber and cut into thin slices. Peel onion and cut into rings.
2
Mix vinegar, salt and pepper. Whip the oil into the mixture. Mix salad ingredients and marinade. Wash parsley, dab dry and chop. Mix crème fraîche and parsley and season with salt and pepper.
3
Mix flour, eggs and milk. In each case, leave a few slices of bacon in a pan without fat. Put 1/4 of the pancake batter as three pancakes on the bacon slices. Fry the pancakes on both sides until golden brown and keep warm.
4
Bake a total of twelve pancakes. Arrange three pancakes each with a little salad and a tablespoon of crème fraîche on a plate.