Salted American pancakes with herbs
Salted American pancakes with herbsTime: 40 min Lifestyle: Ethnic Type of Cheese: Asiago Stagionato Course: Appetiser
100 g flour
70 ml milk
1 pinch of baking powder for loaves
80 gr of smoked bacon, cubed
4 tablespoons of grated mature Asiago PDO
chives, basil and parsley to taste
100 g of whole Greek yoghurt
olive oil, salt and pepper to taste
Preparation time: 30 min
Cooking time: 10 min
First individually chop the chives, basil, parsley and thyme and put the herbs in a bowl.
For the yoghurt cream and herbs
Mix in the greek yoghurt and a tablespoon of chopped herbs.
For pancakes Brown the bacon in a non-stick pan and once golden, set it aside. Put the flour and the yeast in a bowl, add the Asiago Stagionato grated cheese and chopped herbs. Add the eggs beaten separately with the milk. Stir well until a soft, smooth dough is obtained, add the browned bacon; season with salt and pepper to taste.
In a non-stick frying pan heat 2 tablespoons of oil; put four tablespoons of batter into the very hot and oily pan for each pancake. Flip the pancakes over when they begin to brown. Drain on absorbent paper to remove excess oil. Serve the pancakes with the yoghurt cream and herbs.