John Myers
Ingredients for 4 servings:
- 4 eggs, separated
- 250 ml milk
- Flour
- 3 onions
- 200 g cheese, grated
- 200 bacon, streaky
- margarine
- salt and pepper
- nutmeg
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Finely dice the onions and bacon. Beat the egg yolks with a little pepper and nutmeg until frothy, then slowly add the milk. Then add enough flour, a tablespoon at a time, until the batter has a slightly creamy consistency. I don’t usually need any salt for the batter, as the bacon is enough for us, but that’s a matter of taste. Beat the egg whites until stiff, pour them onto the batter, and stir in with a wooden spoon. Melt the margarine in a pan, add a ladleful of batter to each pancake, and swirl it around to coat. Add a little of the onion, bacon, and grated cheese to each pancake. Press in gently so the cheese isn’t completely on top. Cook slowly over medium heat. When the pancake is lightly browned on the underside, carefully flip it (or, if the edges are starting to set). Don’t overcook, or the cheese will burn. Keep the finished pancakes warm in the oven at 100 degrees Celsius. It goes best with a fresh salad – endive is my favorite.
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