Cheese pancakes and apple-bacon pancakes with syrup
easy
60 mins
60 mins
Ingredients
- 4 Eggs (size M)
- 3/4 l Milk
- 1 pinch Salt
- 300 g Flour
- 150 g streaky smoked bacon
- 100 g medieval Gouda cheese
- 2 (approx. 250 g) small sour apples
- 7-10 Tbsp Juice of 1 lemon
- 4 TSP Butter or margarine
- 6-8 TABLESPOONS light syrup
Directions
- 1
Whisk eggs, milk and salt. Stir in the flour little by little. Let the dough swell for about 30 minutes. Cut bacon into thin slices. Grate cheese roughly. Wash apples, remove seeds and cut into slices. Sprinkle with lemon juice immediately so that they do not turn brown.
- 2
For the cheese pancakes, heat about 1 teaspoon of fat in a pan. Pour in 1 medium ladle (approx. 1/8 of the dough). Sprinkle with some cheese. Bake the pancakes at medium heat for about 2 minutes until golden brown, turn and continue baking for about 2 minutes. Keep warm. Bake 3 more cheese pancakes this way
- 3
For the apple-bacon pancakes, fry 1/4 of each bacon in a pan and pour 1 ladle of batter on each. Spread some drained apple slices on top. Bake the pancakes from the underside at medium heat for about 2 minutes until golden brown, turn and continue baking for about 2 minutes
- 4
Roll up cheese pancakes and place them in an ovenproof dish. Sprinkle with remaining cheese and melt under the hot grill or at maximum oven heat. Serve with syrup as desired
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