Pancakes with Mushrooms

Mix the ingredients for the pancake batter without eggs with a pinch of sugar and Worcestershire sauce. Soak for twenty minutes, then add the eggs.

Cut tomatoes and mushrooms into slices. Finely dice the bacon without the pork rind and fry it in half of the oil until crispy. Add the mushrooms and fry for two minutes at high temperature, stirring. Season with salt and pepper.

In the remaining oil, fry in turn four large thin pancakes from the bottom side only. Spread the mushrooms evenly on the still wet top, sprinkle with Parmesan. Slide the pancakes one on top of the other onto a baking sheet.

Top the top pancake with tomatoes and pour the fresh cream over it. Bake at 250 °C on the second rack from the top for about 5 minutes. Serve sprinkled with chive rolls.

Our tip: Use bacon with a fine, smoky note!

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