John Myers
Leek Cheese Pancakes with Bacon
The perfect leek cheese pancakes with bacon recipe with a picture and simple step-by-step instructions.
- 150 g Flour
- 2 Pc. Eggs
- 350 ml Milk
- 1 pole Leek
- 2 Pc. Carrots
- 8 Discs Smoked bacon, sliced 2 mm thin
- 120 g Grated Appenzeller
- 1 ostrich Chopped parsley
- Salt
- Pepper
- Nutmeg
- 1 tsp Lard
- Wash the leek and cut into fine rings. Peel the carrots and cut into fine slices with the peeler. Finely dice the onions. Fry the bacon slices without fat in a coated pan and place on a kitchen towel to drain.
- Put the vegetables in the pan and simmer in the melted fat for 10 minutes on a low heat. In the meantime, separate the eggs and beat the egg whites into a stiff snow.
- Mix egg yolk, flour and milk into a creamy dough, season with salt, pepper and nutmeg. Fold in the egg snow. Remove half of the vegetables from the pan and set aside.
- Add half of the batter to half of the vegetables in the pan and let set over medium heat for 5 minutes, then turn and keep for another 3 minutes. Now pluck into pieces and remove from the pan.
- Put the lard into the pan and work the second half of the vegetables and dough into pancakes in the same way.
- Now put the first fried half back into the pan, fold in the cheese and bacon and heat until the cheese has melted. A green salad goes well with it
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