First individually chop the chives, basil, parsley and thyme and put the herbs in a bowl.

For the yoghurt cream and herbs
Mix in the greek yoghurt and a tablespoon of chopped herbs.

For pancakes Brown the bacon in a non-stick pan and once golden, set it aside. Put the flour and the yeast in a bowl, add the Asiago Stagionato grated cheese and chopped herbs. Add the eggs beaten separately with the milk. Stir well until a soft, smooth dough is obtained, add the browned bacon; season with salt and pepper to taste.
In a non-stick frying pan heat 2 tablespoons of oil; put four tablespoons of batter into the very hot and oily pan for each pancake. Flip the pancakes over when they begin to brown. Drain on absorbent paper to remove excess oil. Serve the pancakes with the yoghurt cream and herbs.

Preparation time: 30 min

Cooking time: 10 min