Gouda, Bacon and Leek Pancake – a delicious recipe with bacon, leeks, eggs, milk, flour, mustard. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 425F.
2
Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp.
3
Transfer to paper towels to drain.
4
Crumble bacon.
5
Pour off all but 2 tablespoons bacon drippings from skillet.
6
Add leeks to skillet and saute over medium heat until tender and beginning to brown, about 8 minutes.
7
Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth.
8
Season with salt and pepper.
9
Scatter bacon over leeks in skillet.
10
Pour egg mixture over.
11
Sprinkle Gouda over.
12
Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes.
13
Loosen pancake from skillet.
14
Cut into wedges and serve.
1277
kcal
Calories
93
g
Fat
17
g
Carbs
87
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 bacon slices, 2 large leeks (white and light green parts only), coarsely chopped, 3 eggs, 3/4 cup milk, and more.
Yes, Gouda, Bacon and Leek Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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