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RAINVILLE
Exciting bacon pancakes with onion
Pancake with shallots or onion and bacon or bacon.
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Ingredients
Directions
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Sift the flour with the salt over a large mixing bowl.
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Add the eggs and half of the milk and beat with a whisk until smooth.
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Pour in the rest of the milk and whisk again smoothly.
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Cover the bowl with cling film and let the batter stand for 30 minutes.
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Meanwhile cut the shallots into thin rings.
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Melt the butter in a saucepan. In the meantime, heat a frying pan and pour half of the melted butter in it.
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Put 4 slices of bacon and some shallots in the pan.
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Spoon a full ladle of batter and turn the pan around so that the whole bottom is covered. Put back on the fire and turn the heat down to medium.
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Bake the pancake 2 min. Until the top is almost dry and the bottom is nicely browned. Take care that the onion and the bacon do not burn.
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Turn the pancake over and bake the other side for another 1/2-1 min. Golden shiny brown. Bake a number of pancakes.
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For this you only have to brush the pan with a thin layer of melted butter.
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Keep the pancakes warm until all batter, bacon and onion are used.
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Nutrition
640Calories
Sodium0% DV1.800mg
Fat54% DV35g
Protein56% DV28g
Carbs17% DV52g
Fiber12% DV3g
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