Pancakes with Bacon and Maple Syrup

For the pancakes with bacon and maple syrup, first sift the flour and mix loosely with dry yeast and salt. First add the milk and whipped cream and mix – this way no lumps are formed – then add the egg yolks and stir the dough until smooth. Cover the dough with a harness – it must not get a draft – put it in a warm place and let it rise for 2 hours.

If the dough is to rise in a shorter time, a small indentation can be made in the flour, in which a little sugar, yeast and salt are mixed with a little lukewarm tap water to form a thick steam. If you put the dough covered in a warm place, the yeast will start to become active after a short time and can then be mixed with the flour.

Just before frying the pancakes, beat the egg whites. If you add a touch of salt, it can be whipped quite tightly. Fold the beaten egg whites into the batter, first mixing a small amount with the batter, then a tiny bit less than before, and finally folding in the rest very gently. The folding should be done so that the beaten egg whites do not collapse, but the batter is still smooth.

Fry the pancakes preferably on medium heat in a heavy, not too big cast iron pan. To do this, put a little butter in the pan, let it melt, and then put in some batter. The cast iron should hold enough fat for each pancake, so that not nac

Preparation Tip:

The pancakes with bacon and maple syrup can be made with buttermilk instead of milk and whipped cream.

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