Separate the yolks from the whites, beat the first with milk and melted butter and, separately, whip the latter with stiff peaks.
Add flour, salt and yeast to the milk mixture and mix, finally add the egg whites, stirring slowly and from bottom to top, so as not to disassemble them.
Brown 1 slice of bacon in a non-stick pan: when the edges start to brown, turn it over and pour a ladle of the mixture over it, so that while you gild the second side you also cook the first side of the pancake.
When bubbles begin to form on the surface of the mixture, turn the pancake (with the bacon already incorporated) with a spatula and cook the second side as well.
Do this for all pancakes, stacking them on a plate as they are ready.
Bacon pancakes are ready: decorated as desired with maple syrup and serve.
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