Pannenkoeken (Dutch Savoury Pancakes with Bacon and Onion)

• 1 large Yellow onion
• 200 g Streaky bacon
• 200 g Plain flour
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 3 Egg
• 450 ml Whole milk
• 40 g Unsalted butter

1. Halve and thinly slice the yellow onion. Cut the streaky bacon into short lengths.
2. Set a large frying pan over medium heat and cook the bacon for 5 to 7 minutes, turning, until golden and the fat has rendered. Transfer to a plate, leaving a thin sheen of fat in the pan.
3. Add a small knob of the unsalted butter to the pan, then sauté the onion with a pinch of the fine sea salt for 8 to 10 minutes until soft and lightly golden. Tip onto the plate with the bacon and keep warm.
4. In a mixing bowl, whisk the plain flour with the remaining fine sea salt and black pepper. Whisk in the eggs, then gradually whisk in the whole milk until you have a smooth, pourable batter.
5. Wipe the pan clean if needed, then set it over medium heat and melt a little of the remaining butter. Pour in a ladleful of batter and swirl to coat the base thinly; cook for 1 to 2 minutes until the top looks set and the underside is golden.
6. Flip and cook for 30 to 60 seconds more, then slide onto a warm plate. Repeat with the remaining batter, adding a little more butter as needed between pancakes.
7. Top each pannenkoek with the sautéed onion and bacon, then fold or roll to serve. Finish with a little extra black pepper if you like.

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