VOLUME 1 - Kilimanjaro Foods

8. Cook the dumplings in the simmering water for about 10 minutes (start
this step as soon as you cover the onion-sauerkraut pan.) You need not turn
the dumplings as they will do that by themselves.
9. Transfer the cooked 'speckknoedel' to a warm bowl and cover them
with the onion-sauerkraut mixture. Garnish with parsley and
serve immediately.
Serves 3 to 4.
Speckpfannekuchen
1 Servings
250 g flour
2 eggs
1/2 l milk
1 salt
150 g bacon
1 fat for frying
Sieve flour into a large bowl. Make a well in the middle. Mix eggs
and some milk and pour it in the well. Mix with some of the flour.
Slowly add the remaining milk on stirring well. Season with salt. If
there are still lumps in the dough, pour the dough through a fine
sieve.
Cut the bacon into very fine slices. Fry the bacon in hot fat until
golden-brown. Add the dough and slowly fry the thick pancake
golden-brown from both sides. (When baking the first side, cover
with a lid.)