Natalie Mastroianni Moreau
Kale pancakes with bacon
Pancakes with kale, shallot and bacon.
Cook the kale on low heat in little water in 10 minutes until done.
Heat a frying pan and fry the bacon cubes in 6 min. Meanwhile, cut the shallots. Add the shallot halfway.
Beat the eggs and mix with the milk and pancake mix to a thick and smooth batter. Season with salt and pepper.
Drain the kale into a colander, let it cool and press out the excess moisture.
Stir the kale, bacon and shallots with the frying fat through the batter. Let the batter rest for 15 minutes.
Heat the oil in a non-stick pan. Scoop 3 pieces of batter into the pan and fry the pancakes over medium heat for 6 minutes until done. Turn halfway.
Keep the pancakes warm on a plate under aluminum foil. Repeat until the batter is finished.
Serve warm. Yummy! .
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