Sour Cream and Bacon Pancakes
Sour cream and bacon pancakes are a truly hearty and filling Hungarian dish, perfect for a substantial lunch or dinner. The crispy bacon and creamy sour cream perfectly complement each other, while the melted cheese in the oven enriches the flavors even further. If you're looking for a unique savory pancake that is both juicy and crispy, this recipe is a perfect 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 until you have a smooth batter without any lumps.
3
Let the batter rest for 15-20 minutes to allow the ingredients to fully incorporate.
4
Lightly grease a skillet with oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread it evenly. Cook for 2-3 minutes, until the edges start 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 pan as needed.
7
For the bacon filling, cook the diced bacon in a skillet until crispy, then drain off any excess grease.
8
In a bowl, combine the sour cream with the grated cheese, ground black pepper, and finely chopped parsley.
9
Fill each pancake with the bacon and sour cream mixture, then fold or roll them up.
10
Place the filled pancakes in a baking dish, sprinkle the tops with additional grated cheese, and bake at 350°F (180°C) for 10 minutes, or until the cheese is melted and bubbly.
11
Serve hot, garnished with freshly chopped parsley.
