Dutch Pancake with Bacon, Cheese and Onion
Melted cheese, crispy bacon and sautèed onions make this a fulfilling meal that can be eaten for either breakfast, brunch, lunch or dinner!
Servings: 2 people
Calories: 615kcal
Ingredients
- 2 Eggs
- 1 ⅓ cup Milk
- ¾ cup Flour
- Salt
- 1 Onion
- 4.4 oz Smoked Bacon, cubed
- ½ cup shredded Cheese Gouda, mild Cheddar, or similar
Instructions
- In a large bowl, whisk the eggs with milk and then slowly add the sifted flour and salt. Mix until you have a smooth batter, then set aside.
- Peel and cut the onions in half lenghtwise, then thinly slice them.
- In a large pan, add the bacon cubes and turn on the heat. When they start to sweat, add the onions and sauté until they start to brown.
- Remove half of the filling from the pan, then pour half of the batter in the pan.
- Cover the pan and let it cook at medium-low heat for a few minutes, checking the bottom once in a while to make sure it doesn't burn.
- When the botton is browned, flip the pancake using a large spatula. Add the grated cheese on top and cook for a few minutes more until the other side is brown too.
Notes
Place the wrapped pancakes in the refrigerator, where they can be kept safely for 2-3 days.
For longer storage, pancakes can be frozen; individually wrap each pancake and place them in a freezer-safe bag or container. They can last up to two months in the freezer.
Nutrition
Calories: 615kcal | Carbohydrates: 50g | Protein: 24g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 221mg | Fiber: 2g | Sugar: 11g
