Hearty herb pancake

Name: Hearty herb pancake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Flour; 3 Eggs (size M); 7-10 Tbsp Salt; 250 ml Milk; 1/2 bunch Chives; 1/4 collar Parsley; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TEASPOON Honey; 4 TABLESPOONS Sunflower oil; 1 Shallot; 150 g Rocket salad; 150 g Sheep's cheese; 1 package (100 g) Bacon; 7-10 Tbsp Oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Flour
3 Eggs (size M)
7-10 Tbsp Salt
250 ml Milk
1/2 bunch Chives
1/4 collar Parsley
4 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TEASPOON Honey
4 TABLESPOONS Sunflower oil
1 Shallot
150 g Rocket salad
150 g Sheep's cheese
1 package (100 g) Bacon
7-10 Tbsp Oil

Directions

1
Mix flour, eggs, salt and milk with the whisk of the hand mixer to a smooth dough. Let it swell for about 15 minutes. Wash the herbs, shake dry and pluck the leaves from the stems
2
For the salad, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop. Cut half of the chives into small rolls. Peel the shallot and cut into fine cubes. Stir the shallot and chives into the vinaigrette. Clean the salad, wash and shake dry. Crumble cheese
3
Fry the slices of bacon in a pan until crispy, take them out and let them drain on kitchen paper. Heat up a pan (24 cm Ø). Add 1/8 of the dough and fry over medium heat for 4-5 minutes on each side. Spread parsley leaves and chives on the still liquid dough. Remove and keep warm in the oven. Process remaining ingredients in the same way. Arrange pancakes, salad, cheese, bacon and vinaigrette