Flaeskeaeggekage Danish Bacon Egg Pancake Omelet
In scandanavia, the word pancake is an almost generic term used for crepes, omelets & true pancakes, but mostly for crepes & omelets. The origin of this recipe is my “classic scandanavian cooking” by nika hazelton cookbook & the intro suggests using a very tasty & full-flavored bacon for the best result. If i were in the us & making this dish, i’d be using a thick-sliced peppered bacon or good maple-flavored bacon.
Steps
Fry bacon in a med-sized non-stick skillet till crisp.
Remove bacon to drain on paper towel.
Remove any rendered bacon fat in excess of 3 tablespoons when bacon has cooled , crumble into sml pieces & set aside.
Beat eggs w / milk , flour , salt & chives.
Reheat bacon fat & pour egg mixture into it.
When the omelet begins to set , sprinkle the crumbled bacon on the top & lift cooked omelet edges w / a fork so the uncooked portion runs underneath.
Cont cooking till the eggs are set & the edges golden brown.
Fold the omelet & serve hot , cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites.
For a firmer omelet , turn out onto a plate& return the omelet to the skillet , uncooked side down.
Brown lightly & serve.
Ingredients
bacon, eggs, milk, flour, salt, chives