Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6-8 servings
- 12-ounce package of thick-sliced bacon or salt pork
- 5 cups milk
- 3 eggs
- 3 cups all-purpose flour (or try a 50-50 mix of all-purpose and spelt flour)
Lightly spray a large roasting pan with Pam. Remove as much of the excess white fat from the bacon as possible and discard; chop the bacon into a fine dice. Scatter across bottom of pan. Place on middle rack of cold oven and then preheat oven to 425° (the bacon should be cooked at the point the oven reaches heat; if not, leave it in a minute or two longer until it's crisped).
Meanwhile, whisk together milk and eggs. Gradually stir in flour in 1/2-cup increments until well-blended into batter (Note: Purists allow the batter to sit for 30 minutes before baking, although this isn't absolutely necessary when you're baking a pancake in the oven rather than on a griddle - it will "puff" quite nicely without the wait).
When bacon has crisped, pour batter into the pan, then whisk lightly to evenly distribute the bacon. Return to oven and bake for 25 to 30 minutes, until puffed and golden brown.
Serve with lingonberries, as the Swedes do, or accompany with maple syrup.