GOUDA, BACON AND LEEK PANCAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Gouda, Bacon and Leek Pancake image

Categories     Cheese     Egg     Onion     Pork     Appetizer     Bake     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped
3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1 cup firmly packed shredded Gouda (about 4 ounces)

Steps:

  • Preheat oven to 425°F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes.
  • Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper.
  • Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.

There are no comments yet!