Bacon, Leek and Gouda Pancake

Name: Bacon, Leek and Gouda Pancake
Ingredients: 6-8 slices bacon, chopped; 2 large leeks (white and light green parts only), halved and thinly sliced; 3 large eggs; 3/4 cup milk; 1/2 cup all purpose flour; a spoonful of grainy mustard (1 tsp - 1 Tbsp); 1/2 tsp. sugar; salt and pepper to taste; 1 cup shredded Gouda

AuthorJulie

Yields1 Serving

6-8 slices bacon, chopped

2 large leeks (white and light green parts only), halved and thinly sliced

3 large eggs

3/4 cup milk

1/2 cup all purpose flour

a spoonful of grainy mustard (1 tsp - 1 Tbsp)

1/2 tsp. sugar

salt and pepper to taste

1 cup shredded Gouda

Preheat 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.

Categorybreakfast, eggs, one dish

Ingredients