Pancakes with mushroom, cream cheese, and bacon filling and arugula

Ingredients for 3 servings:

• 150 g bacon, streaky
• 250 g mushrooms
• 1 m.-sized onion(s)
• 150 g cream cheese
• 3 tbsp parsley, frozen
• 100 ml chicken stock
• Pepper, colorful from the mill
• arugula
• 165 g flour
• 3 eggs
• 1 egg white
• 250 ml milk
• 100 ml mineral water
• 1 pinch of salt
• Butter and/or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

To make the pancakes, whisk the milk, mineral water, egg whites, and eggs with a good pinch of salt, then gradually add the flour. Whisk until you have a nice, not too thick batter. Don’t let the batter stand for too long, or the carbon dioxide will escape and the pancakes will be less fluffy. Heat butter and oil, or just oil, in a pan and cook thin pancakes. Mine always rise nicely and break at the sides, which means they expand because of the air pockets and are super fluffy. Keep the finished pancakes warm in the oven at around 50°C. For the filling, finely dice the onion and bacon and fry. Add the stock. Add the quartered mushrooms and simmer briefly. Season with pepper, and finally stir in the cream cheese and parsley. Top the pancakes with the mixture, place the washed arugula on top, and fold or roll the pancakes up.