Hearty Bacon Pancake with Carrot Salad – V.Klink

For the carrot salad, peel the carrots and cut them into narrow strips. Remove the seeds from the peppers, chop them finely, and mix them well with the freshly cut chives, the freshly finely chopped herb leaves and the carrots, season strongly with salt and freshly ground pepper, dress with the juice of one lemon and olive oil.

For the bacon schmarrn, sauté bacon and then onion in a frying pan [1].

Heat half of the butter. Whip cream, egg yolks, flour, milk (adjust mass!) and salt with a hand whisk, while drizzling in the hot butter. Stir in the bacon and onions and finally carefully fold in the stiffly beaten egg whites.

Pour the remaining butter into the bacon and onion pan, put the dough into the frying pan [1], bake it like a pancake – on the stove or in the oven – and finally cut it into pieces. Serve the bacon pancake on the spot with the carrot salad.

[1] The size of the pan should be such that the pancake mixture can be poured in at a height of about one and a half centimeters, and that the pan is not filled more than about halfway.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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