Description
This savory German Pancake is much better than flipping pancakes. After all, it has bacon!
Ingredients
4 –6 slices of thick bacon cooked crisp and crumbled
2 Peppers, sliced into strips
1 small onion
Salt and Pepper to Taste
1 Fried Egg Per Person
1/2 c plus 1 T flour
1/4 t kosher salt
1/4 t freshly ground black pepper
4 large eggs
1/4 c plus 2 T whole milk
1 t Tabasco
2 T minced chives or scallions
1 T minced cilantro or sage
3 T unsalted butter
1/4 c plus 2 T Parmigiano-Reggiano
Lemon Wedges for serving
Instructions
Cook bacon until crisp and then finely crumble. Set aside. Reserve the bacon fat.
Use 2 T of bacon fat and saute your peppers and onion in. Remove from pan and keep warm. In the same pan you can use the remaining bacon fat to fry your eggs soon before the pancake is ready.
Preheat oven to 425. Melt butter in a heavy 8″ skillet over medium high heat until it sputters, turns brown and smells great. Make sure the bottom of the skillet is coated with butter.
In a large bowl combine flour, salt and pepper.
In a measuring cup whisk together the eggs, milk and Tabasco. Combine with dry ingredients. Stir in cilantro, chives and crumbled bacon.
Pour batter into hot skillet and scatter cheese on top.
Bake at 425 for about 25 minutes or until your baby is puffed and golden. When the pancake is just about ready, start your eggs.
To assemble: Cut a wedge of pancake. Top with peppers. Top peppers with a fried egg. Serve lemon wedges to squeeze on top of or a drizzle of olive oil.
Notes
Adapted from New York Times
