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Natalie Mastroianni Moreau
Kale pancakes with bacon
Pancakes with kale, shallot and bacon.
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Ingredients
Directions
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Cook the kale on low heat in little water in 10 minutes until done.
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Heat a frying pan and fry the bacon cubes in 6 min. Meanwhile, cut the shallots. Add the shallot halfway.
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Beat the eggs and mix with the milk and pancake mix to a thick and smooth batter. Season with salt and pepper.
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Drain the kale into a colander, let it cool and press out the excess moisture.
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Stir the kale, bacon and shallots with the frying fat through the batter. Let the batter rest for 15 minutes.
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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.
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Keep the pancakes warm on a plate under aluminum foil. Repeat until the batter is finished.
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Serve warm. Yummy! .
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Nutrition
725Calories
Sodium0% DV1.675mg
Fat45% DV29g
Protein68% DV34g
Carbs26% DV78g
Fiber32% DV8g
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