Ingredients (for 4 people)
6 medium size eggs
2 cups flour
2 cups milk
Salt and ground white pepper to taste
½ cup parsley, chopped
8 slices thin cut bacon
1 cup shredded mountain cheese or bergkaese
1 tablespoon butter
4 tablespoons oil
Separate the eggs. Mix the egg yolks with milk and flour, add salt and pepper and chopped parsley. Mix into a dough and let it set for 15 minutes.
In a pan, cook the bacon until it is crispy on medium heat. Let it cool on a paper towel so that all the grease is absorbed.
Beat the egg whites with salt until they are stiff. Add the egg whites to the dough, one spoon at a time, gently folding each spoon into the mixture. Add the cheese, one spoonful at a time. Gently fold in again.
Divide 2/3s of butter into two ovenproof pans. Put 2 tablespoons of oil in each pan. Divide the dough between the two pans. Let dough sit in pan on medium heat for 2 minutes. Preheat oven to 180 degrees. After two minutes of cooking pancake on the stove, put each slightly runny pancake with the pan into the oven on the middle rack. Leave in oven for 10-15 minutes until it is nicely brown on top. Take out of oven and tear into bite size pieces.
Divide the remaining butter into both pans. Put pancakes back on stove at medium until all pieces are nicely brown. This should take about 2 minutes. Remove. Place on a plate and top with bacon slices. A nice side dish is lambs lettuce salad.
With 3-4 tablespoons of beet juice, add vinegar, oil, salt, pepper, sugar, and diced onions. Add sliced red beets. Stir and let it sit for 2-3 hours, allowing the beets to soak up the flavor of the sauce.
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