Mushroom Pancakes

Rinse, clean and chop the mushrooms. Remove the peel from the onion and garlic and chop finely. Cut the bacon into cubes. Rinse parsley, shake dry and chop coarsely. Heat fat in a frying pan. Roast garlic, mushrooms, onion and bacon in it for about 3 minutes. Season with salt and pepper. Sprinkle with parsley. Drain off any liquid that has formed.

For the pancake batter, separate the eggs. Beat egg whites until stiff. Stir flour, milk and egg yolks well. Season with salt, pepper and nutmeg. Carefully fold in egg whites. Heat fat in portions in a coated frying pan. Pour in a quarter of the pancake batter at a time and allow to set. Turn pancakes to the other side and bake until done. Prepare the rest of the batter in the same way. Spread a quarter of the mushroom and bacon mixture evenly over each pancake and bring to the table.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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