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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
- Preheat oven to 425°F (220°C).
- 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.
- 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.
- Meanwhile, combine eggs, milk, flour,
mustard and sugar in food processor or blender and blend until
smooth. Season with salt and pepper.
- 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.
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