Hearty herb pancakes

1.

Mix the flour, eggs, salt and milk with the whisk of the hand mixer to a smooth dough. Approx. Let soak for 15 minutes. Wash the herbs, shake dry and pluck the leaves from the stems

2.

For the salad, whisk together vinegar, salt, pepper, mustard and honey. Beat in the oil drop by drop. Cut half of the chives into rolls. Peel the shallot and cut into fine cubes. Stir the shallot and chives into the vinaigrette. Clean the lettuce, wash, shake dry. Crumble the cheese

3.

Fry the bacon slices in a pan until crispy, remove and drain on kitchen paper. Heat a pan (24 cm Ø). Add 1/8 of the batter and fry for 4–5 minutes on each side over medium heat. Spread the parsley leaves and chives on the batter, which is still runny. Remove and keep warm in the oven. Process the remaining ingredients in the same way. Arrange pancakes, lettuce, cheese, bacon and vinaigrette