This is a recipe from Holland and apparently is a favourite lunch time snack. I love bacon and pancakes so was looking forward to this!
8 oz plain flour
1 tsp salt
0.5 oz fresh yeast
1 tsp sugar
1 pint milk
1 egg beaten
3-4 oz cooked bacon
Sift the flour and salt together. Cream the yeast with the sugar. Warm the milk slightly. Make a well in the flour, add the creamed yeast mixed with half of the warm milk and the egg, beat well and then put to rise for 20 minutes. Work in the rest of the milk and beat well. Cover the mixture and leave in a warm place for an hour. Meanwhile cut the bacon into strips. Pour the batter on to a hot greased girdle or frying pan, lay the strips of bacon on top and cook on both sides. Serve folded in halves or quarters.
This same batter can be used to make sweet pancakes with lemon and icing sugar. The recipe also goes on to say that these pancakes should be the size of a dinner plate and are very filling, so one forms the usual serving. I made the full quantity and ended up with 4 dinner plate sized pancakes, and yes 1 was enough!!
I used dry yeast so had to do a bit of converting and ended up using one 7g sachet. When adding the second half of the milk I just threw the whole lot in and it took ages to get that to blend in. So would advise adding gradually.
I had expected them to puff up a bit more and be quite thick pancakes, but they are actually pretty thin; not quite as thin as a crepe but not as thick as a scotch pancake.
Although they are quick to cook it does take a bit of time to prepare, we were having these for Saturday brunch so had the time for this.
I have to admit I was a wee bit disappointed with these. There is definitely not enough bacon, I used 90g which is just between 3-4 ounces, but I wished there was more. Also I felt they had a weird sort of yeasty taste to them which wasn’t unpleasant but just didn’t taste quite right. They were nice enough but have had better pancakes.