4-1-1 OVEN BAKED BACON PANCAKE
These pillowy golden mounds filled with bacon are an original that simply can not be improved. The recipe is easy to remember: 4 eggs, 1 cup flour, and 1 cup milk (4-1-1)
4-1-1 OVEN BAKED BACON PANCAKE
Servings: 4 people
Ingredients
- 6 ounces salted pork fat or bacon (optional)
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- Zest of one lemon
- 1/4 cup butter
- Powdered sugar
- Lingonberry preserve or other berries
- Whipped cream, sweetened with sugar and beaten until soft peaks form
Instructions
- Preheat the oven to 450 degrees Fahrenheit.
Bacon
- To remove excess saltiness of pork fat, cover it in water in a small saucepan and cook for 2 minutes. Drain water and repeat the process.
- Cut pork fat into small cubes.
- In a large skillet, cook over medium-high heat until crisp. Drain on paper towels.
Pancakes
- In the bowl of a food processor, combine eggs, milk, flour, and lemon zest. Process until blended (or whisk together in a large bowl).
- Place a 3-quart paella pan (or other low-rimmed baking dish) in the oven with the butter until butter is melted.
- Remove and tile the pan so butter evenly coats the bottom.
- Pour pancake mixture into the hot pan and evenly sprinkle pork over the batter.
- Return pan to oven and bake pancake until golden and puffy, about 20 minutes.
- Serve at once. Dust with powdered sugar and serve with berries and whipped cream.
From The Swedish Table published by the University of Minnesota Press, 2005, 2013. Used by permission.