Puffed Swedish Pancake

This recipe reminds me of all the Pannekoekens my husband and I used to eat. There was a Dutch restaurant not far from our house and they served a similar puffed pancake called a Pannekoeken. The original version was served with a lemon wedge and powdered sugar. Every conceivable topping can be added. Savory to sweet. There was a wonderful apple version, saute the apples with butter, cinnamon & sugar and pour batter on top to bake. I also liked mine baked plain and topped with fresh seasonal berries, sour cream and brown sugar. I will definitely be making these this weekend, I can't wait!


Ingredients:

1 cup flour
2 tablespoons sugar
3/4 teaspoon salt
2 cups milk
3 eggs
4 to 6 slices bacon, diced

Also:

Whipped cream
Cinnamon
Honey


Sift flour, sugar and salt into a bowl. In a separate bowl, mix milk and eggs. Pour egg mixture into flour mixture. Beat until the batter is smooth. In a 9-inch oven-proof skillet, saute' bacon until it is crisp. Pour out all but 1/4 cup of the drippings. Pour egg mixture over the 1/4 cup drippings and bacon. Place the skillet in a preheated oven at 375 degrees. Bake for 30 minutes or until puffed and golden. Remove from oven and cut into 6 wedges. Top each wedge with a teaspoon of whipped cream, sprinkle with cinnamon and drizzle with honey.

Makes 6 servings