Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Radish salad
Dressing
To cook the pancakes
How it's done
Batter
Mix the flour, salt, baking powder and baking soda in a bowl, create a well in the middle.
Melt the butter in a pan, allow to cool slightly. Place the buttermilk, eggs, herbs and butter in a measuring cup, then puree.
Gradually pour the herb mixture into the well while stirring with a whisk, continue to whisk until the batter is smooth.
Radish salad
Combine the balsamic and oil, season. Cut the radishes into slices, add, mix.
Dressing
Combine the sour single cream, buttermilk and oil, season.
Set aside a few herbs, finely chop the rest, mix in.
To cook the pancakes
Gently fry the bacon in a non-stick frying pan until crispy, without adding any oil. Remove and drain on paper towels. Heat a dash of oil in the same pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 1½ mins., turn the pancakes, cook for a further 1 min., cover and set aside. Repeat these steps with the remainder of the batter. Plate up the pancakes with the radish salad. Sprinkle with the remainder of the herbs. Serve with the bacon and the dressing.
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