Print Options:

Bacon, Leek and Gouda Pancake

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.