Bacon pancakes

Ingredients for 2 servings:

• 100 g wheat flour type 405 or 550
• 125 ml milk
• 2 eggs
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• 1 pinch(s) of marjoram or other herbs
• 20 g lard or butter
• 1 m.-sized onion(s)
• 4 slices of bacon
• n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 47 minutes

a popular hearty pastry from Bavaria

Make a pancake batter from flour, eggs, milk, salt, and sugar. Let it sit for 10-30 minutes. Add pepper, if desired. Finely slice the onion and sauté in the fat until translucent. Remove the onion and fry the bacon slices. Pour the pancake batter over it, let it set, and then turn it over. Continue frying until the desired degree of browning is achieved. Sprinkle the onion rings over the bacon pancake and sprinkle with marjoram (fresh marjoram is preferable). Serve in the pan, ideally in the pan. The quantities given are approximate. You can vary the amount according to your taste. Instead of the bacon slices, you can also use diced bacon. If you don’t like marjoram, you can also use chives or parsley.