Hearty pancakes with Chinese cabbage and tomato vegetables

Name: Hearty pancakes with Chinese cabbage and tomato vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Flour; 2 TEASPOONS Baking Powder; 4 Eggs (size M); 200 ml Buttermilk; 7-10 Tbsp Salt; 1 (approx. 600 g) Head Chinese cabbage; 200 g cherry tomatoes; 2 Onions; 6 discs Bacon; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 60 g medieval Gouda cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Flour
2 TEASPOONS Baking Powder
4 Eggs (size M)
200 ml Buttermilk
7-10 Tbsp Salt
1 (approx. 600 g) Head Chinese cabbage
200 g cherry tomatoes
2 Onions
6 discs Bacon
4 TABLESPOONS Oil
7-10 Tbsp Pepper
60 g medieval Gouda cheese

Directions

1
Mix flour and baking powder. Add eggs, buttermilk and 1 pinch of salt and mix to a smooth dough. Clean, wash and cut the cabbage into strips. Clean, wash and halve the tomatoes.
2
Peel the onions. Cut 1 onion into cubes, the other one into halves and cut into half rings. Cut the bacon slices into 6 pieces each. Heat oil in portions (1 tablespoon each) in a large frying pan.
3
Bake 4 pancakes in the pan, add 3 pieces of bacon and a few onion rings per pancake and add 1/12th of the dough each. Fry the pancakes until golden brown, turning 1 x. Keep pancakes warm.
4
Heat 2 tablespoons of oil in a frying pan. Fry cabbage, onion and tomatoes briefly. Add 2-3 tablespoons of water and braise for 2-3 minutes. Season to taste with salt and pepper. Coarsely grate the cheese.
5
Sprinkle on pancakes. Arrange vegetables and pancakes on plates.