Name: German-style cheese & bacon pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 200g pack diced smoked bacon lardons; 200ml crème fraîche; pinch of ground nutmeg; 1 tsp caraway seeds (optional); 4 pre-made large pancakes; 2 shallots finely sliced; 50g finely grated gruyère; 1 whole cucumber peeled, halved and sliced; 2 tbsp white wine vinegar; 2 tbsp chopped fresh dill

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German-style cheese & bacon pancakes

German-style cheese & bacon pancakes

Miriam Nice

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Be inspired by the flavours of Flammkuchen and top pancakes with smoked bacon, shallots and melted cheese to serve for Shrove Tuesday or as your next family supper.

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Ingredients

Nutrition

Units:

MetricUS

200g pack diced smoked bacon

lardons
200ml crème fraîche
pinch of ground nutmeg
1 tsp caraway seeds

(optional)
4 pre-made large pancakes
2 shallots

finely sliced
50g finely grated gruyère
1 whole cucumber

peeled, halved and sliced
2 tbsp white wine vinegar
2 tbsp chopped fresh dill

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Nutrition: per serving

kcal545
fat44g
saturates22g
carbs17g
sugars5g
fibre2g
protein18g
salt2.01g

Method

step 1

Heat grill to high and put the bacon lardons on a baking tray. Grill for around 10 mins until crisp, then set aside. Mix the crème fraîche with the nutmeg and caraway seeds (if using) and season.
step 2

Working in batches, place a pancake on a non-stick baking sheet, divide the crème fraîche mixture between the 4 pancakes, then top each pancake with the lardons, shallots and cheese.
step 3

Put the pancakes under the grill for 2-3 mins (you will need to do this in batches again) or until the cheese is golden and bubbling. While they cook, mix the cucumber with the vinegar and dill, season, then serve alongside the pancakes.

Recipe from Good Food magazine, February 2015

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A star rating of 4.2 out of 5.6 ratings

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