Bacon Pancakes with Sour Cream
For the batter: In a bowl, whisk together all the ingredients, cover and let stand 15 minutes.
For the filling: In a bowl, mix the sour cream with the vinegar, season with salt, pepper and 1 pinch of sugar. Rinse the chives, shake dry and stir into the sour cream. Rinse and spin dry the lettuce.
Finley dice the bacon. Heat 1 tablespoon oil in a medium-sized skillet, add 1/8 of the diced bacon, saute briefly and pour 1/8 of the batter over. Cook over low heat until golden brown, 3-4 minutes, flipping the pancakes over when the underside is cooked through. Keep the finished pancakes warm. Repeat to make 8 pancakes.
Roll the pancakes up and serve with lettuce and sour cream.