To make the batter, add the salt to your flour, and mix through. Sift the flour/salt mixture into a large bowl. Add the milk and eggs to the sifted flour/salt. Using a whisk, mix the batter until there are no more lumps.
Cover the bowl with plastic wrap, and let it rest in the fridge for 15-30 minutes, to make sure the flour is fully hydrated.
Mix the batter thoroughly after taking it out of the fridge, before cooking up the pannenkoeken.
Start by evenly distributing a few strips of bacon and a few apple slices in a large frying pan (no butter needed as the bacon fat will grease the pan) and fry until the bacon is slightly crisp.
Then add enough batter to just cover the bottom of the pan and tilt the pan to spread the mixture evenly to create a crepe-like pancake. You will have to play around with the amount of batter. For me, it's a ladle.
Cook until the top of the pancake appears dry. Flip it over, and cook for a little bit longer. Both sides should have a few brown spots on them.
For serving, finish the pannenkoeken with butter, powdered sugar, and syrup. Roll into a log and slice or serve whole.
