Bacon Pancakes

Bacon Pancakes


3 eggs
1 liter of milk
1 deciliter of sugar
3 tea-spoons of salt
7 decilitres of plain flour
140- 280 grams of bacon

Now before you start making this you should consider halving the recipe, depending on how many takers there are at the breakfast/dinner table. This recipe serves 4-5 people, 2-3 pancakes each. If you can eat more than that I salute you.

Making Bacon Pancakes

Add milk and eggs to a bowl and whisk together. Sift in plain flour, salt and sugar. Mix well until the batter is smooth. Leave to set for 30 minutes. Cut bacon strips into smaller pieces and fry in a pan. Add the bacon onto a plate, but leave the bacon grease in the pan. When the 30 minutes are up, add to ladles of batter into the frying pan and drizzle fried bacon on top. Remember to cook the pancakes on medium to low heat, so as not to blacken the sides before you can turn them. I fried the bacon on high and then turned down the heat until medium to low. Turn the pancake when the batter has set on top. You can of course flip the pancakes, but the bacon strips makes this a bit harder, so I suggest that you loosen the sides of the pancake with a spatula, before you free the pancake from the bottom. Put it under the middle and flip over slowly. Remember that the pancake needs less time on the other side, maybe 30 seconds to a minute.

Tip: Remember to grease the pan with either the saved bacon fat or some additional butter, not much is needed, just enough to not have the pancake stick to the pan.

Enjoy as they are or serve it, as crazy Norwegians do, with sugar, syrup or jam. The crazy Germans also add cheese on top theirs.


One thought on “Bacon Pancakes

  1. Pingback: “Lapper”: Norwegian Buttermilk Pancakes | Cooking in Jordbrovej

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