Smoked Cheese Pancake with Sour Cream, Onion, and Bacon
A thin, crispy, yeast-free flatbread with a sour cream base, topped with caramelized onion and bacon. Bakes quickly at high heat.
- Time
- 20 min
- Serving
- 690 kcal
- Ingredients
- ≈ $1.13
- Protein
- 18 g
Ingredients
- 1 Wheat flour 90 g
- 2 Sunflower oil 8 ml
- 3 Sour cream 15%pack 300 g ≈ $1.60 70 g
- 4 Onions≈ $1.60 per kg 60 g
- 5 Baconpack 200 g ≈ $2.95 45 g
- 6 Salt 2 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 485°F (250°C) with a baking sheet inside.
Mix flour, butter, salt, and 3 tablespoons water to form a smooth, firm dough.
Roll the dough *extremely* thin on parchment paper.
Spread with sour3 cream, arrange thin onion4 half-rings and bacon5 strips, and season with black pepper.
Transfer to the hot baking sheet and bake 10–12 minutes until golden-edged and crisp at the bottom.
Cut and serve immediately.
Tips
- Why it works
- Roll the dough as thin as possible, so it bakes through in 10 minutes at 250 °C and doesn't stay raw inside. If it's thick, the sour cream won't cook and the bacon will be dry.
- Substitutions
- Replace the bacon with smoked sausage (45 g), cut into thin strips. Use green onion (50 g), cut into half rings, instead of regular onion.
- Common mistakes
- If the edges haven't browned in 10 minutes, the oven was cooler than 250 °C. Check the temperature with a thermometer or watch the color of the baking tray.
- Storing and reheating
- Eat right away or within 1 day. Store in an airtight container and reheat in the microwave for 20 seconds, covering the plate.
- Serve with
- Serve with cold kvass or beer to cut the richness of the bacon. It works as a side to meat borscht.
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