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Candied Bacon and Arugula Salad on a Savory German Pancake

  • Author: Kelly Cahoon
Scale

Ingredients

  • 1 German Pancake
  • ½ C + 1T Teahive Cheese
  • ½ Purple Cabbage, sliced and prepared 
  • 1lb Bacon, sliced and candied
  • 3 Cups Arugula 
  • ½ C + Honey Mustard Vinaigrette 
  • 2–3 Edible Flowers for garnish 

For Savory German Pancake:

  • 6 Eggs, room temp
  • ½ t Salt,1 C Flour
  • 1 ⅓ C Milk, 6 T Butter 
  • ½ C Teahive Cheese, shredded
  • S&P to taste

For Bacon Braised Cabbage

  • ½ Purple Cabbage cut lengthwise. (so you have two, 1/4 pieces)
  • 2 T EVOO
  • 1 T Honey
  • 1 t Grainy Dijon Mustard
  • 1 t Lemon Zest

Honey Mustard Vinaigrette

  • 1/3 C Apple Cider Vinegar
  • 1/3 C Honey 
  • 1/3 C Grainy Dijon Mustard 
  • 1/3 C EVOO

Candied Bacon

  • 1lb Bacon, cut in half to create twice as many short pieces. 
  • 2 T Syrup 
  • 3 T Brown Sugar

Instructions

  1. Preheat smoker to 400F 
  2. Once preheated, place empty 15in cast iron into the smoker
  3. Combine eggs, salt, flour, and milk in a blender 
  4. Place the 6T of butter into the hot pan and swirl it around the pan as it melts, coating the bottom and edges.
  5. Pour the batter into the prepared pan and close the lid. Cook for 30 minutes or until the edges rise and the top puffs up and browns
  6. Sprinkle with ½ cup of cheese, and sprinkle with the salt and pepper. 
  7. Remove the german pancake from the smoker and cover with the cheese, and salt and pepper. Use a spatula to cut the pancake into 10 slices while it’s still in the cast iron. Top the cabbage slices in a single layer first, followed by the candied bacon pieces. Drizzle with Honey Mustard vinaigrette. Top with Arugula dressed in more vinaigrette, and garnish with cheese, and edible flower pieces.

Bacon Braised Cabbage:

  1. Preheat oven at (400F)
  2. Combine Evoo, Honey, Mustard, and Lemon Zest
  3. Brush mixture over the cabbage slices, doing your best to cover all the layers
  4. Place the cabbage slices wedge side up on a perforated sheet pan directly under the bacon. Cook for 30 minutes, until slightly softened and glaze is caramelized. 
  5. Remove from smoker and slice both quarters into 1/4in slices lengthwise. 
  6. Fan the slices on top of the German pancake to create an even layer. Top with bacon, arugula, cheese, and flowers…

Candied Bacon:

  1. Preheat smoker to (400F)
  2. In a medium sized bowl combine the syrup and the bacon until combined. Top with the brown sugar and mix until well coated.
  3. Place the bacon slices directly on grates, on the top tiers. (Arranging them directly above the cabbage) 
  4. Cook for 20 minutes or until the bacon is cooked through. Cut into bite sized pieces.

Find it online: https://chefkellycahoon.com/candied-bacon-and-arugula-salad-on-a-savory-german-pancake/