Gouda, Bacon and Leek Pancake
- 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)
- Preheat oven to 425F.
- 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 saute 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.
bacon, leeks, eggs, milk, flour, mustard, sugar, gouda
Taken from www.epicurious.com/recipes/food/views/gouda-bacon-and-leek-pancake-2543 (may not work)