Eggs & bacon pancakes

Step 1

In a bowl, mix one tablespoon of maple syrup per person, and one teaspoon of mustard per person. Smear the bacon slices with the sauce and set to one side.

Step 2

Séparez les jaunes d'œufs des blancs. Réservez les blancs.

Step 3

In a bowl, add all the dried ingredients: flour, yeast (optional: 2 teaspoons of sugar per person) and a pinch of salt.

Step 4

Using half the eggs (put 1 egg per person to one side): separate the yolk from the whites and whip the whites with a pinch of salt.

Step 5

In another bowl, mix the yolks with the milk, then slowly add them to the dried ingredients with the melted butter until you have a smooth batter.

Step 6

Slowly incorporate the egg whites using a spatula, taking care not to break them.

Step 7

Ajoutez une pincée de sel dans les blancs d'œufs puis montez-les blancs en neige.

Step 8

Incorporez ensuite progressivement et délicatement les blancs en neige dans la pâte à pancakes avec une spatule pour ne pas les casser.

Step 9

In a hot, lightly buttered frying pan, add a ladle of batter. Cook for 2-3 minutes on each side on a low heat. Continue until all the batter is cooked.

Step 10

Once all the pancakes are made, cook the bacon and eggs in the same pan.

Step 11

Once the eggs are cooked and the bacon golden, add the pancakes to a plate and pour maple syrup on top. Serve!