Bacon, Leek and Gouda Pancake
I’m back to my McGyvering ways, this time orchestrating a meal around two leeks that I did not want to compost. I tend to get stuck at potato soup when I come across a leek, but this time the sight of them triggered the memory or a recipe I had set aside. I found it. I had Gouda! I had bacon! I started to make it, cooking the bacon, then the sliced leeks, until crispy, thinking it was essentially a frittata, wondering why it was called a pancake and why I had set it aside, anyway. Then I noticed the flour in the batter – ah yes, a pancake. A light, eggy pancake, something similar to those puffed apple pancakes, only savoury. Exactly the sort of thing I’d file away in my mental card catalog.
Bacon, Leek and Gouda Pancake
AuthorJuliePreheat oven to 450°F. In a large ovenproof (cast iron works great!) skillet, cook the bacon until crisp. Set aside, pouring off all but a couple spoonfuls of the drippings. Cook the leeks in the pan for 5-8 minutes, until soft and turning golden.
Meanwhile, whiz together the eggs, milk, flour, mustard, sugar, salt and pepper in a blender or food processor until smooth.
Scatter bacon over leeks in the skillet and pour the batter overtop; sprinkle with cheese. Bake for 10-15 minutes, until slightly puffed and golden. Cut into wedges and serve warm.
Ingredients
This looks wonderful!
mmmmmmmmmmmmmmm!
OMG…=)
OMG…
=)
This looks terrific. I have to cook gluten-free, so this will be an easy modification – can hardly wait to try it for weekend brunch! I love your blog entries – always so enticing and interesting. 🙂
OK, pretty sure that’s gonna be my Sunday morning breakfast!
I was inspired by your rescue of random refrigerator items…my Dad always layers things up in a modern quiche style with leftovers:
I cooked up some onions and peppers in a bit of oil, whisked together eggs and a bit of milk, and grated any cheese leftovers. I layered everything with 10 inch flour tortillas in an 8 inch round pan – one on the bottom as a base, some egg mix, veggies and cheese, added another, egg mix, veggies, cheese, and one to top it off and brushed with a little butter to crisp it up. The smaller pan makes the tortillas form a shallow bowl shape and hold the ingredients in on each layer. Bake at 350F for 30-40 minutes or so. Watch the top so it doesn’t burn!
ok…so one word…WOW. OK, 2, Thank You! It’s kind of rainy today, and my boys are all gone, so I stumbled upon a “me” day. Whipped this up for lunch, curled up with a book and listened to the rain. Couldn’t have been more perfect! Or delicious. YUM!! A perfect, perfect rainy-day girl food!
Melanie – wow, great idea!
Stacey – so glad you enjoyed it! I could do with a day like that!
I made this for supper tonight…
and
ZOMG!!! it was completely delicious!
pankkokken. it was delicious. next time, i’ll nix the gouda–couldn’t really taste it and fat is a consideration. drizzled with maple syrup. fan-fucking-tastic!
It’s one of those things that happen when a pre-planned movie date with Mom gets over-ridden by an opportunity to run through the neighborhood and shoot waterguns with friends instead…kids grow up too fast! Just yesterday he was a clingy, gangly, giggling guy who needed his Mom for darn near everything….Now, not so much….I guess I did a good job! Just wish i hadn’t blinked so much!
oh, GOSH, this sounds good.
like right now.
We made this last night – used Sylvan Star extra aged gouda and it was fabulous!
I’ve been going through leeks like madness lately. This looks like something to make!
ooh i have two dying leeks in the fridge as well! i was going to make quiche this week, but i’ll make this instead!
What a lovely quick supper after the gym meal.
We used a pepper bacon and smoked Gouda with baby leeks
Yum yum
Thanks
Julie
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