Cheese and bacon pancake

Ingredients for 4 servings:

• 2 carrots
• 1 stalk(s) leek
• 2 onions
• 4 slices of breakfast bacon
• 2 tbsp butter for frying
• salt and pepper
• 1 pinch(s) of sugar
• 4 eggs
• 150 g flour
• 500 ml milk
• 2 tbsp fresh parsley, chopped
• Nutmeg, freshly grated
• salt and pepper
• 100 g mountain cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with carrots and leeks

Cut the leek lengthwise, rinse, and slice into thin rings. Peel the carrots, rinse, and slice thinly. Peel and finely dice the onions. Coarsely grate the cheese. Fry the bacon slices in a large non-stick pan without adding any fat until crispy. Then remove and drain on kitchen paper. Add 1 to 2 tablespoons of butter to the frying fat and sauté the carrot slices and onion rings over low heat for about 10 minutes. After 5 minutes, add the leek rings. Season with salt, pepper, and a pinch of sugar. Separate the eggs. Beat the egg whites until stiff. Mix the flour with the milk, egg yolks, and parsley. Season with salt, pepper, and a little freshly grated nutmeg. Then fold in the beaten egg whites. Remove half of the carrot and leek mixture from the pan. Add half of the batter to the pan and let it set over low heat for about 5 minutes. Then flip and let set for another 2 to 3 minutes. Tear the pancake into pieces using two spoons and remove the Schmarren from the pan. Repeat the process with the remaining ingredients. Finally, add the Schmarren to the pan and mix with the grated cheese. Top with the bacon slices. Serve with cucumber salad and dill-lemon-yogurt dressing.