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Savory yeast pancakes

updated

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Ingredients for 2 servings:

  • 400 ml milk
  • 250 g flour
  • 10 g yeast, fresh
  • 1 tsp sugar
  • 2 eggs
  • 1 pinch of salt
  • 1 tbsp butter
  • 200 g breakfast bacon

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

Heat the milk to lukewarm. Crumble the yeast and mix it with the sugar and the warmed milk. Put the flour in a bowl, reserving a little extra. Make a well in the center, pour the yeast mixture into the well, and dust with the remaining flour. Cover and let rise for 15 minutes. Melt the butter, mix it vigorously into the batter with the eggs and salt, then cover and let rise for 30 minutes. Fry the bacon in the pan until crispy on both sides. Leave the bacon in the pan and add the batter. Don’t flip the pancake until the batter is no longer runny.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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