for 4 person

Batter

250 g	white flour
¾ tsp	salt
¾ tsp	baking powder
¾ tsp	sodium bicarbonate

50 g	butter
2 ½ dl	buttermilk
2	eggs
1 bunch	herbs (e.g. parsley, chives and basil)

Radish salad

2 tbsp	white balsamic vinegar
2 tbsp	olive oil
¼ tsp	salt
a little	pepper
1 bunch	radish

Dressing

200 g	sour single cream
½ dl	buttermilk
2 tsp	olive oil
¼ tsp	salt
a little	pepper

1 bunch

herbs (e.g. parsley, chives and basil)

To cook the pancakes

80 g	bacon, sliced
	olive oil, for frying

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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