Zutaten für Bacon And Spring Onion Pancakes
- 1 large egg
- 1 cup all-purpose flour
- 4 slices bacon (cooked and crumbled)
- 2 spring onions (finely chopped)
- 1 cup chicken stock
- 1 teaspoon salt
- 2 tablespoons oil
- ½ teaspoon baking powder
- ½ teaspoon black pepper
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Zubereitung von Bacon And Spring Onion Pancakes
- In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, ½ teaspoon baking powder, and ½ teaspoon black pepper.
- Add 1 large egg, 4 slices bacon (cooked and crumbled), 2 spring onions (finely chopped), and 1 cup of milk or chicken stock. Whisk until a smooth batter forms.
- Heat 2 tablespoons of oil in a large non-stick frying pan or crepe pan over medium heat. Ensure the oil coats the entire pan.
- Pour ¼ of the batter into the hot pan, tilting the pan to spread the batter evenly into a thin circle.
- Cook for 2-3 minutes, or until the edges begin to brown and the bottom is set.
- Flip the pancake and cook for another 1-2 minutes, or until lightly browned on the other side.
- Repeat steps 4-6 with the remaining batter to make four large pancakes.
- Cut each pancake into wedges, roll them up (optional), and secure with cocktail sticks (optional). Serve hot with sweet chili sauce.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
12g
Fat
27g
Carbs
23g
