Scandanavian Bacon Pancakes
Spread blueberries on pancake and sprinkle generously with bacon before rolling. Pancakes are generally served alongside either pea soup or cauliflower soup.
|Number of Servings:||4|
1 cup milk
1/4 tsp salt
2 Tbsp sugar
1 1/4 cup all-purpose flour
3-4 oz bacon (the fattier the better)
1 Tbsp unsalted butter
4 oz blueberries
|Directions:||The day before cooking, mix blueberries and 1 oz sugar and lightly mash together with a whisk. Cover and refrigerate overnight.
Start by cutting bacon into 1/2-inch or 3/4-inch pieces and slowly rendering out with butter. Once bacon is well rendered, strain, reserving both the bacon bits and rendered bacon fat.
Mix eggs, sugar, salt and milk until eggs are properly dissolved. Add flour, stirring constantly until the mixture heavily coats the back of a spoon. Add reserved bacon fat, leaving a tad bit for frying the pancakes. Refrigerate batter for one hour. Wipe down a nonstick skillet with reserved bacon fat; place on medium heat and ladle batter into the pan, swirling the pan to form a thin coating. The first pancake tends to turn out too thick – traditionally, this one goes to the dog. Cook to a light golden brown on each side.