Apple and bacon pancakes

For 4 people
  • 4 eggs
  • 200 g flour
  • 1/4 l Milk
  • Salt
  • Sugar
  • 2–3 (approx. 300 g) Apples
  • 4 slices breakfast bacon
  • 4 TL clarified butter or rapeseed oil
  • maple syrup
30 minutes
light
1.
Separate 2 eggs. Mix the flour, milk, egg yolk and 2 eggs to a smooth dough. Stir in 1 pinch of salt and sugar. Approx. Let it soak for 10 minutes.
2.
Beat egg white and 1 pinch of salt until stiff. Carefully fold into the dough. Wash apples. Cut out the core with an apple cutter. Cut the apples into rings. Halve the bacon slices crosswise.
3.
Heat 1 teaspoon clarified butter in a coated pan (approx. 20 cm Ø). Fry 2 slices of bacon in it. Place 3–4 apple rings in it and spread approx. 1⁄4 of the batter evenly over them. Fry until golden on both sides over medium heat.
4.
Keep the pancakes warm.
5.
Bake 3 pancakes in the same way using the remaining ingredients. Serve pancakes with maple syrup.
1 person approx:
  • 450 kcal
  • 16 g protein
  • 18 g fat
  • 53 g carbohydrates

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