Recipe courtesy Fromagination Cheese Shop, Madison, Wisconsin.

Foenegreek and Black Pepper Gouda, Bacon and Leek Pancake

8 slices applewood-smoked bacon, preferably Nueske's
2 large leeks (white and light green parts only), coarsely chopped
3 large eggs
3/4 cup milk
1/2 cup all-purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon granulated sugar
Salt and pepper to taste
1 cup (about 4 ounces) Holland's Family Farm Foenegreek and Black Pepper Gouda, shredded and firmly packed

1. Preheat oven to 425°F (220°C).
2. In a heavy, 10-inch, nonstick ovenproof skillet, fry bacon over medium high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Reserve.
3. Pour off all but 2 tablespoons of bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes.
4. Meanwhile, combine eggs, milk, flour, mustard and sugar in food processor or blender and blend until smooth. Season with salt and pepper.
5. Scatter bacon over leeks in skillet. Pour egg mixture over evenly. Sprinkle the shredded Gouda overall. Transfer to oven; bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake edges from skillet, cut in wedges and serve immediately.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.