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Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet)

5.0(12)

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.

by twissis·published 2006-05-16

Open original recipe

Breakfast

Servings

1 Omelet, 2 serving(s)

Total time

20 min

prep 5 min

Calories / serving

789 kcal

Ingredients (6)

serves

1/2 lb bacon (Danish or bacon of choice, sliced)bacon
6 eggsegg
1/2 cup milk (or light cream)milk
1 tablespoon flourflour
1/2 teaspoon saltsalt
3 tablespoons chives (fresh, chopped)chive

Instructions (5 steps)

01Fry 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. (NOTE: I’ve not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.).
02Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it.
03When 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.
04

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Rich recipe — supports nutrition-aware planning.

Flaeskeaeggekage (Danish Bacon &amp; Egg Pancake/Omelet)

Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet)