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SARAH HARDIMON
Kale pancake with bacon and onion
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Ingredients
Directions
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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.
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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.
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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.
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Mix the cooled kale through the pancake batter. Heat a little olive oil in a frying pan.
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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.
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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.
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Nutrition
1000Calories
Fat80% DV52g
Protein96% DV48g
Carbs26% DV78g
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