Bacon pancakes with vegetables
easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 3 Eggs (size M)
- 3/8 l Milk
- 7-10 Tbsp Salt
- 1 can(s) (425 ml) Vegetable corn
- 1 collar (approx. 200 g) Spring onions
- 400 g Tomatoes
- 1 potty Basil
- 100 g streaky smoked bacon
- 50 g Butter or margarine
- 7-10 Tbsp black pepper
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 drain the corn on a sieve. Clean and wash spring onions and cut into 1-2 cm long pieces. Wash and halve the tomatoes and remove the seeds (use them for other purposes).
- 2
Cut tomato halves into slices. Wash basil, dab dry and cut into fine strips, except for something to garnish. Cut bacon into strips. In each case, leave about 1 tablespoon of bacon crisp in a pan. Put 1/8 of the batter into the pan and bake the pancake until golden brown on both sides. If necessary, add a little fat when turning the pancake. Bake 8 pancakes one after the other and keep warm. Heat 20 g fat in a frying pan and braise the spring onions for 2-3 minutes while turning. Add the corn and tomatoes and cook for another 2-3 minutes.
- 3
If necessary, add a little fat when turning the pancake. Bake 8 pancakes one after the other and keep warm. Heat 20 g fat in a frying pan and braise the spring onions for 2-3 minutes while turning. Add the corn and tomatoes and cook for another 2-3 minutes. Stir in basil and season with salt and pepper. Arrange the vegetables on the pancake and serve garnished with basil
- 4
Per pancake approx. 1470 kJ/ 350 kcal
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