Ger­man cheese & ba­con pan­cakes


Serves 4 Prep 10 mins Cook 20 mins £1.46 a por­tion 691 kcals, 52g fat, 25g sat. fat, 7g sugar

200g pack diced smoked ba­con lar­dons 200ml crème fraîche pinch of ground nut­meg 1 tsp car­away seeds (op­tional) 8 large shop-bought pan­cakes 2 shal­lots, finely sliced 50 g finely grated Gruyere 1 whole cu­cum­ber, peeled,

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

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

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.

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.

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