Kale pancake with bacon and onion

Name: kale pancake with bacon and onion
Total time: 30 min
Yield: 4
Ingredients: olive oil; 3 Red onion; 3 onion; balsamic vinegar; 400 gram Kale; 400 gram wholemeal flour; 4 egg; 800 milliliters milk; 250 gram breakfast bacon; 200 gram soft goat cheese

Ingredients

Directions

Heat a dash of olive oil and fry the onion rings 2-3 minutes. Extinguish with a little balsamic vinegar and gently simmer for about 15 minutes.
Heat 2 tablespoons of olive oil in a wok or frying pan and stir fry the kale with salt and pepper for about 3 minutes. Allow to cool.
Beat the flour, eggs, milk and half a teaspoon of salt a smooth batter. Roast the bacon in a dry, hot frying pan and keep warm.
Mix the cooled kale through the pancake batter. Heat a little olive oil in a frying pan.
Put in a ladle of batter and turn the pan around so that the whole bottom is covered. Bake the pancake 2-3 minutes, turn over and bake the other side for about 2 minutes.
For the next pancakes, pan only with a little oil. Keep the pancakes warm. Serve them with the onion rings, the bacon and the goat's cheese.