Beer pancakes with bacon and cheese
6 servings
45 minutes
Beer pancakes with bacon and cheese are a gastronomic masterpiece of European cuisine, combining the rich flavors of beer, smoked bacon, and delicate parmesan. Their origin traces back to pubs and taverns where beer was not only consumed but also used in cooking. The pancakes are airy with a crispy crust, while the filling adds spiciness and depth of flavor. Serving with guacamole and fresh sweet peppers highlights the contrast of textures and adds freshness. These pancakes are perfect for a cozy evening with a glass of your favorite drink or for festive gatherings with friends. The unmatched combination of ingredients makes the dish versatile—it can be served as an appetizer, main course, or as part of a culinary experiment.
1
Prepare the batter for beer pancakes. Mix flour, 250 g of light beer, eggs, and salt. Let it rest for 30 minutes.
- Wheat flour: 250 g
- Light beer: 400 ml
- Chicken egg: 3 pieces
- Salt: 3 g
2
Prepare the filling for the pancakes. Clean the bacon from the skin and cut it into strips. Grate the Parmesan on a coarse grater. Mix everything, add the remaining beer, black pepper, and mix again.
- Smoked bacon: 200 g
- Parmesan cheese: 250 g
- Light beer: 400 ml
- Ground black pepper: 1 g
3
Prepare guacamole sauce. Mix avocado, lemon juice, garlic, and Tabasco sauce until smooth.
- Avocado: 300 g
- Lemon juice: 30 ml
- Garlic: 5 g
- TABASCO®: 5 ml
4
Pour vegetable oil into the heated pan.
- Vegetable oil: 20 ml
5
Pour the pancake batter and fry on both sides until golden brown.
6
Place the filling in the middle of the pancakes and bake in the oven until golden brown.
7
Place on a plate and decorate with thin strips of colorful sweet pepper and a sprig of parsley.
- Sweet pepper: 8 g
- Curly parsley: 2 g