Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium-sized bowl
- whisk
- large frying pan
- spatula
Ingredients
Units Scale
BATTER
- 125 grams all-purpose flour
- 125 milliliters whole-fat milk
- 2 eggs
- 1/2 tsp salt
- 70 grams bacon
- 2 tsp clarified butter
- chives
- cress
- majoram
- black pepper
Instructions
- Cut the bacon strips in half or thirds – depending on your preference.
- In a medium-sized bowl, whisk together milk and eggs. Now add the salt and flour and beat with the whisk until smooth. Let the batter sit for 10-15 minutes to thicken.
- Place the bacon slices in a cold pan and cook over medium heat until they start to shrink and turn slightly brown. Then add a teaspoon of clarified butter and continue cooking the bacon for another 2-3 minutes—it should be dark pink but not too crispy.
- Pour half of the batter over the bacon and let it cook for about 6-8 minutes. The batter should be fully cooked on one side, firm, and barely liquid before flipping.
- Use a spatula to flip the pancake and cook for another minute on the other side, then transfer to a plate. Serve garnished with marjoram, freshly ground pepper, and microgreens.
- Cook Time: 30 min