Medieval cream pancakes

Ingredients for 1 servings:

• 10 g yeast
• some water, lukewarm
• some flour
• 150 g flour
• 70 g rye flour
• 1 ½ tsp salt
• 150 ml water, lukewarm
• Grease for the tray
• n. B. Crème fraîche, approx. 2 tbsp per flatbread
• n. B. bacon cubes
• n. B. Spring onion(s), cut into rings

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

First, make a yeast dough with the yeast, a little water, and a little flour. Crumble the yeast into a small bowl and mix it with 2 tablespoons of flour and warm water to form a smooth dough. Let it stand until it bubbles. In the meantime, mix the two types of flour with the salt and water. Then pour the yeast dough into the flour mixture and beat it. This works best by hand. The dough is ready when it no longer sticks to your hands and easily pulls away from the bowl in a lump. If it sticks too long, you need a little more flour. If flour residue remains in the bowl, you need a little water. Cover the bowl with a towel for about an hour. Then shape the dough into flatbreads and place them on a greased baking sheet. Spread them with crème fraîche (I used about 2 tablespoons per flatbread—it spreads best with a tablespoon) and sprinkle with bacon cubes. The flatbreads are baked in a hot oven at approximately 200°C (400°F) with top and bottom heat for 25-30 minutes. Once baked, spring onion rings (or onion rings) are sprinkled on top. Tip: I also sprinkled a little pepper on top. Variations: Instead of leeks and onions, you can of course try other variations. So far, I’ve added potato slices, potato slices and bacon, tomatoes, tomatoes and spring onions. I found them all very, very tasty, but of course, it’s all a matter of taste, and the sky’s the limit.