Flaeskeaeggekage - Danish Egg and Bacon Pancake
Flaeskeaeggekage hails from Denmark, and is a delicious egg and bacon pancake! It's serious comfort food and makes for an absolutely delicious breakfast or brunch. Enjoy this taste of Denmark!
Equipment
- 10" nonstick skillet
Ingredients
- 5 slices bacon preferably lean and preferably Danish
- 6 eggs
- 1 tablespoon flour
- ¼ cup milk
- ¼ ts salt if you are watching your salt intake, leave this out
- ½ ts pepper
- 1 tablespoon minced chives
Instructions
- Fry the bacon in a nonstick pan (10"). Do not overcook the bacon, you want it to be a little pliable.
- In the meantime, combine the following in a mixing bowl: cracked eggs, flour, milk, salt, and pepper. Whisk lightly until combined.
- Once the bacon is cooked, remove and place on paper towels to drain. If you like, remove some of the rendered fat from the skillet. However you should leave at least a couple of tablespoons of the fat in which to fry the egg mixture.
- Turn the stove to medium, and making sure the fat is hot, pour the egg mixture into the skillet. Cook "omelet style" by gently lifting around the edges, and allowing some of the runny egg to run underneath. Continue doing this all around the edges, until most of the runny egg has gone to the bottom.
- Turn down the heat to low. Allow the pancake to continue to cook until mostly set, which takes approximately 10-12 minutes. You may want to add a cover to the skillet at this point to help it to set. When the top is still a little runny/creamy, add your bacon. Be creative in how you add your bacon! You can experiment with how you want it to look. :-) Continue to cook on low until the pancake is set.
- Once cooked, sprinkle your minced chives on top!
Notes
This bacon and egg pancake, aka flaeskeaeggekage, is delicious served with hot buttered toast and some fruit. Serve by cutting into wedges. Enjoy!
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