Nut Pancake

For the Nuss-Schmarrn, slowly roast bacon in half of the hot oil over low heat until crispy.

In the meantime, mix eggs, milk and flour. Season with salt, pepper and nutmeg. Remove bacon from pan and keep warm.

Heat remaining oil in pan and pour in egg batter. Fry thick pancakes over medium heat for about 3 minutes.

Turn them over and fry the other side for another 3 minutes.

Tear the pancake with two spatulas into small pieces and sprinkle with nuts. Turn and roast for about 1 minute until brown.

Halve, pit and dice the tomatoes. Add the bacon and sprinkle the whole thing with chopped cress and the Nuss-Schmarrn with diced tomatoes.

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