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Pancakes "4 Seasons"

updated

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Ingredients for 4 servings:

  • 420 g flour
  • 2 eggs
  • 600 ml milk
  • ½ cube of yeast
  • 2 tsp, heaped salt
  • 125 g bacon, diced
  • 1 bell pepper(s), red
  • 1 bell pepper(s), green
  • 1 tomato(s)
  • 1 onion(s)
  • 1 large potato(s)
  • 200 g cheese, grated
  • Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Whisk the eggs and milk, dissolve the yeast, add the flour and salt, and let the batter rest for 30 minutes. Meanwhile, finely chop the bell pepper, tomato, and onion. Coarsely grate the raw potato. Stir the vegetables, diced bacon, and grated cheese into the batter. Heat oil in a pan and fry the pancake batter in batches for about 2-3 minutes on each side. Serve the pancakes with a fresh salad.

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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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