4 dl lukewarm milk [13,5 fl. oz. (US)]
10 g yeast [0,35 oz.]
2 small eggs
3 dl flour [10 fl. oz. (US)]
2 dl buckwheat flour [6,7 fl. oz. (US)]
1 teaspoon salt
about 125g streaky bacon [0,3 lb.]
(The conversions have been done with
a free desktop widget, so check to be sure)
Crumble the yeast into the lukewarm milk, add the beaten eggs, flour, buckwheat flour and salt and work it all into a smooth, thick batter. Set to rise in a warm place for about 45 min. Add a few strips of bacon in a frying pan and let it fry for a few minutes. Then add the batter and make sure it cover the whole frying pan. Shake the frying pan occasionally so that the pancake does not stick. Flip the pancake when it is golden brown on one side. Server pancakes piping hot with syrup.
The batter is enough for about 4 pancakes depending on the size of your frying pan.