Recipe: Savory German pancake with bacon, Gruyère and herbs

Recipe: Savory German pancake with bacon, Gruyère and herbs
Savory German pancake with bacon, gruyere and herbs. (Bob Chamberlin / Los Angeles Times)

30 minutes. Serves 2 to 4

1 cup (4.25 ounces) flour


1/8 teaspoon salt

1/4 cup grated Gruyère cheese

2 teaspoons chopped fresh thyme

1 1/2 teaspoons chopped fresh rosemary

4 eggs, lightly beaten

3/4 cup milk

4 slices applewood-smoked bacon, cut into ¼-inch crosswise strips

1. Heat the oven to 425 degrees. In a bowl, whisk together the flour, salt, cheese and herbs. In a separate bowl, beat the eggs with the milk, then beat the egg mixture into the flour.

2. Render the bacon in a 9- to 10-inch cast-iron skillet until crisp, then strain the bacon, leaving the hot fat in the pan. Stir the bacon into the batter, then pour the batter into the hot pan. Bake until the pancake is puffed and golden-brown, 20 to 24 minutes. Serve immediately.


Calories 354

Protein 16 grams

Carbohydrates 26 grams

Fiber 1 gram


Fat 20 grams

Saturated fat 7 grams

Cholesterol 216 mg

Sugar 2 grams

Sodium 372 mg