Bacon pancakes

Ingredients for 4 servings:

• 125 g flour (type 405)
• 5 m.-sized eggs
• 125 ml milk
• some salt and pepper
• 1 large onion(s)
• 200 g bacon (smoked bacon), streaky
• 1 bunch of parsley
• 1 tbsp butter

Instructions

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

Mix the flour, eggs, and milk into a smooth batter. Season with salt and pepper and let stand for 30 minutes. Peel and dice the onion. Remove any rind and gristle from the bacon and dice it too. Wash the parsley, shake dry, and tear the leaves from the stalks, reserving a few for garnishing. Finely chop the remaining parsley and stir it into the batter. Heat the butter in a pan and sauté the diced onion until translucent. Add the bacon and fry lightly. Remove 3/4 of the bacon mixture from the pan. Spread 1/4 of the batter over the bacon mixture in the pan. Cook the pancake over medium heat until golden brown on both sides. Remove the pancake from the pan and keep warm. Cook three more pancakes using the remaining batter and the remaining bacon mixture.