Leek and Bacon Pancakes
In a bowl, whisk together the eggs, flour, milk and salt until smooth. Cut the bacon into strips. Trim the leeks, cut into rings and rinse well. Rinse and dice the tomatoes.
Heat the bacon in a pan and when it starts to render its fat, add the leeks and the tomatoes, season with pepper and cook until the leeks are tender, set aside.
Preheat the oven to 70°C (approximately 150°F).
Heat 2 tablespoons of butter in a skillet, pour in 1/4 of the vegetables, then pour 1/4 of the batter over the vegetables. Saute until golden brown and crisp on both sides, about 3 minutes. Repeat with the remaining vegetables and batter to make 4 pancakes. Keep the finished pancakes warm in the oven.