Bacon pancake

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Bacon pancakes are clearly an American recipe, perhaps a little atypical for us, but if you like the genre they are also a real treat! The basic dough is basically salty, but the garnish is a mix of strong flavors, in which the flavor and crunchiness of the bacon marries beautifully with the sweetness of the maple syrup for a slightly bittersweet result without equal. We liked them a lot, but if you are more for the salty than for the mix of flavors, simply omit the syrup and maybe garnish with rocket or cream cheese, if you want. With these bacon pancakes you can serve a different breakfast than usual, a nice Sunday brunch or, why not, also the famous Scrubs cola-dinner;)

  • Servings for 12 pancakes:
  • 2 eggs
  • 60 gr of butter
  • 250 ml of milk
  • 200 gr of 00 flour
  • 1 teaspoon salt
  • 1 teaspoon of instant yeast
  • 12 slices of bacon
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 15 min
  • total: 30 min

Method

How to make bacon pancakes

Separate the yolks from the egg whites, beat the first with milk and melted butter and, separately, whip the second with stiff peaks.
Add flour, salt and yeast to the milk mixture and mix, finally add the egg whites, stirring slowly and from bottom to top, so as not to disassemble them.

Brown 1 slice of bacon in a non-stick pan: when the edges begin to brown, turn it over and pour a ladle of the mixture over it, so that while the second side is gilding, the first side of the pancake is also cooked.
When bubbles begin to form on the surface of the mixture, turn the pancake (with the bacon already incorporated) with a spatula and cook the second side as well.
Do this for all pancakes, stacking them on a plate as they are ready.

Bacon pancakes are ready: decorated as desired with maple syrup and serve.

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