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Leek and bacon pancakes freshly baked
Delicious baked pancakes stuffed with creamy leek and smoky bacon

Leek & bacon pancakes

Author: Flavelo
Recipes Main Courses
This recipe unites the rustic charm of French 'galette' with the flavours of Hungarian cuisine. The savoury pancake here is not just a side dish, but the base of a wholesome main meal. Bubbles from soda water mixed into the batter ensure a light structure, counterbalancing the richness of the filling. The sweetness of leek and the salty, smoky character of bacon are a classic pairing, made creamy and irresistible by baking with soured cream and cheese.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine French / Hungarian fusion

Ingredients

Equipment Needed

  • Pancake pan
  • Frying pan for filling
  • Ovenproof dish
  • Whisk

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the pancake batter: whisk flour, eggs, salt, and milk until lump-free, then loosen with soda water. Let rest for 20 minutes.

Tip: Resting relaxes the gluten structure, so the pancake won't be rubbery.
2 ✓

Meanwhile, fry the bacon in a pan until fat renders. Add the sliced leek and sauté until translucent in the bacon fat.

Tip: Bacon fat is full of flavour, don't pour it out! Leek loses its pungency and becomes sweet under heat [Caramelisation].
3 ✓

Fry the pancakes in the usual way in a hot, oiled pan.

Tip: On a hot surface, the batter's moisture turns to steam, lifting the batter from the metal, preventing sticking.
4 ✓

Mix the soured cream into the bacon-leek mixture once cooled to lukewarm.

Tip: If the mixture is too hot, the soured cream might split; wait a bit.
5 ✓

Fill the pancakes with the mixture, roll up, and place in a baking dish. Sprinkle tops with cheese.

Tip: The cheese forms a crust during baking, under which the filling remains juicy.
6 ✓

Bake in an oven at 200°C for approx. 10 minutes until the cheese melts and browns.

Recipe FAQ

Why rest the batter?
So the flour particles absorb liquid, making the batter smoother and less prone to tearing during frying.
Can I use other onions?
Yes, but the flavour of leek is softer and sweeter, which suits this dish better.

Ingredients

  • 200 g Plain flour (BL55)
  • 2 pcs Eggs
  • 300 ml Milk
  • 100 ml Soda water
  • 1 pinch Salt
  • 150 g Bacon (diced)
  • 1 stalk Leek (sliced)
  • 150 g Soured cream
  • 100 g Grated cheese (e.g. Trappist or Gouda)
  • 2 tbsp Oil