Leek and Bacon Pancakes
The subtly sweet flavor of leek harmonizes perfectly with the salty character of crispy bacon in this unique pancake. Sour cream and cheese make the filling creamy, while baking in the oven further melds the flavors together. If you are looking for a truly satisfying and unique savory pancake, this recipe is a great choice!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour and salt, then add the eggs.
2
Gradually pour in the milk and sparkling water, whisking continuously to avoid lumps and create a smooth batter.
3
Let the batter rest for 15-20 minutes, allowing the ingredients to meld together.
4
Lightly oil a skillet and heat it over medium heat.
5
Pour a ladleful of batter into the skillet and spread it evenly. Cook for 2-3 minutes, until the edges begin to pull away from the pan, then flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet as needed.
7
For the filling, slice the leek into thin rings and sauté in a pan with a little oil until translucent.
8
Dice the bacon and fry until crispy in a separate pan.
9
Combine the sautéed leek, crispy bacon, sour cream, and grated cheese in a bowl. Season with black pepper.
10
Fill each pancake with the leek and bacon mixture, then fold or roll them up.
11
Place the filled pancakes in a baking dish and bake at 350°F (180°C) for 10 minutes, allowing the flavors to meld and the cheese to melt slightly.
12
Serve fresh, garnished with finely chopped parsley.
