Savory pancakes with lardons and comte cheese

A thick batter that bubbles gently in the pan. The center stays soft while the edges turn golden, releasing the aroma of smoked bacon and melted cheese.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 442
• Protein: 20 g
• Carbs: 41 g
• Fat: 22 g

Ingredients

• 200 g Wheat flour ( sifted )
• 10 g Baking powder
• 2 piece Egg ( whole )
• 250 ml Whole milk
• 100 g Smoked lardons ( browned )
• 80 g Comté cheese ( grated )
• 10 g Chives fresh ( snipped )
• 20 g Minimum butter sweet ( for the pan )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the filling

   In a hot pan, brown the lardons without adding fat. They should be golden and crispy. Drain on paper towels to remove excess fat.

2. Mixing dry ingredients

   In a mixing bowl, combine the flour and baking powder. Add a pinch of salt and pepper. Create a well in the center.

3. Pancake batter

   Whisk the eggs with the milk. Gradually pour this mixture into the center of the well. Whisk gently starting from the center to incorporate the flour without lumps. The batter should be smooth and thick.

4. Finalizing the batter

   Stir in the browned lardons, shredded comte, and snipped chives. Mix gently with a spatula to distribute the filling.

5. Cooking

   Heat a pan with a knob of butter. Drop a small ladle of batter. When bubbles burst on the surface and the edges set, flip. Let the other side brown for 1 minute.

Chef's tips

• Do not overmix the batter once the milk is added, or the pancakes will be chewy instead of tender.
• Wait for bubbles to form on the surface before flipping; it's the sign that the base is cooked.

Storage

Keep for 48h in the fridge. Reheat quickly in a pan or toaster to restore crispiness.