John Myers
Ingredients for 4 servings:
- 250 g flour
- 2 eggs
- 1 tsp salt
- 375 ml milk
- Fat (shortening), anhydrous
- 125 g bacon cubes
- 400 g broccoli
- 200 g cream
- 2 tbsp crème fraîche
- pepper
- paprika
- 3 tsp vegetable broth, instant
- 50 ml water
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Mix the flour, eggs, milk, and salt into a smooth batter. The batter should spread easily in the pan; adjust the amount of milk as needed. Finally, stir in the bacon cubes. Cook the broccoli in a saucepan with about 50 ml of water until the water has completely evaporated. Then add the cream and let it warm up. Puree the broccoli with a hand blender. You can also play around with the creaminess here. Season with crème fraîche, salt, pepper, and paprika. Add vegetable stock and season to taste. Add a little shortening to a pan. Once it has reached the right temperature, pour a little batter into the pan until the bottom of the pan is completely covered. The pancake should not be too thick. Turn it over once over high heat. Allow it to get lighter or darker to taste. Then spread the broccoli sauce over the pancake and serve. Optionally, you can halve some party tomatoes and roll them into the pancakes.
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