Dutch bacon pancakes

Ingredients for 3 servings:

• 250 g flour
• 20 g yeast
• 1 tbsp sugar
• 0.38 liters of milk, lukewarm
• 2 eggs
• 3 tsp oil
• 150 g bacon, cut into strips
• 20 g beetroot
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Put the flour in a bowl, make a well in the bowl, and add the crumbled yeast and 1 tablespoon of sugar. First, add 1 tablespoon of the lukewarm milk to the yeast and stir it into a pre-dough with a little flour. Cover and let rise in a warm place for about 15 minutes. Then add 1 pinch of salt, both eggs, and the remaining lukewarm milk to make a runny yeast dough. Cover and let rise in a warm place for about 20 minutes. Bake the dough in a lightly greased pan. To do this, fry the bacon strips in batches in the pan until crispy, allowing a good 50g per batch. Then, for each bacon pancake, pour 2 ladles of yeast dough over the bacon strips and bake on both sides until golden brown. Keep the finished pancakes warm in a preheated oven at around 50°C. Serve hot, drizzled with beetroot syrup.