Savory pancakes with lardons and comte cheese
Ingredients
- 200 gWheat flour (sifted)
- 10 gBaking powder
- 2 pcEgg (whole)
- 250 mlWhole milk
- 100 gSmoked lardons (browned)
- 80 gComté cheese (grated)
- 10 gChives fresh (snipped)
- 20 gUnsalted butter (for the pan)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
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
In a mixing bowl, combine the flour and baking powder. Add a pinch of salt and pepper. Create a well in the center.
- 3
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
Stir in the browned lardons, shredded comte, and snipped chives. Mix gently with a spatula to distribute the filling.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 48h in the fridge. Reheat quickly in a pan or toaster to restore crispiness.
