Kale pancake with bacon and onion

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.