Pancakes with bacon and cheese

Ingredients for 2 servings:

• 100 g wheat flour type 405
• 3 eggs
• 0.38 liters of milk
• 1 pinch of salt
• 16 slice(s) breakfast bacon, thinly sliced
• some cheese of your choice, grated
• some clarified butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Dutch style, quick and tasty

Sift the flour into a bowl and gradually beat in the eggs, milk, and salt. Mix well and let stand for one to two hours to rise. Heat a little clarified butter in a non-stick pan, spread it with a brush, and add 1/4 of the batter. Rotate the pan slightly so the batter is evenly distributed. Reduce the heat enough so that the batter can set on top without overbrowning the bottom. Then turn it over (toss it is best). While the other side is slowly browning, place four slices of bacon on top and sprinkle with some cheese of your choice (e.g., Emmental or mozzarella). The cheese will melt slightly. Then turn it over again (toss it) and brown the topped side very briefly. Turn it out onto a plate so that the bacon and cheese side is again on top. This quantity is enough for 4 pancakes. If they are to be used as a main course, they will feed two people. It goes well with pear compote, applesauce, or, for something a little more unusual and Dutch, dark syrup. The basic idea comes from a pancake eaten in North Holland, but the execution is my own (the original was topped with cheese slices and lightly baked).