Mix the sifted flour with 4 egg yolks, salt and milk until a smooth, thin dough. Leave to rest for 30 minutes. If the dough has become too firm, dilute with seltzer water.
Fold in finely chopped onion and stiffly beaten egg whites from 4 egg whites.
Divide bacon slices into 4 portions. Fry each bacon portion briefly on both sides in hot fat in a frying pan, add batter, turn to the other side after it has set. Bake the pancakes for about 3 minutes on each side, remove from the frying pan and keep warm.
Bake the pancakes one after the other.
Serve hot with field, head or tomato salad.
Suggested beverages: beer, lemonade, spiced tomato juice
total approx. 45 min.
Our tip: Use a bacon with a strong flavor – this way you will give this dish a special touch!
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