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Bacon, leek and gouda pancake

Leek pancake - bacon, leek and gouda pancakeHalloween night is exciting – and with last-minute costume fixes, pumpkin carvings and house decorating, there can be little time to make a proper dinner. This eggy pancake – sort of a cross between a pancake and frittata – comes together quickly and can be eaten in wedges with a bagged salad, or tucked into a bun or between slices of toast and taken to go.


6-8 slices bacon, chopped
2 large leeks (white and light green parts only), halved and thinly sliced
3 large eggs
3/4 cup milk
1/2 cup all purpose flour
a spoonful of grainy mustard (1 tsp – 1 tbsp)
1/2 tsp. sugar
salt and pepper to taste
1 cup shredded Gouda


1. Preheat oven to 450°F. In a large ovenproof (cast iron works great!) skillet, cook the bacon until crisp. Set aside, pouring off all but a couple spoonfuls of the drippings. Cook the leeks in the pan for 5-8 minutes, until soft and turning golden.

2. Meanwhile, whiz together the eggs, milk, flour, mustard, sugar, salt and pepper in a blender or food processor until smooth.

3. Scatter bacon over leeks in the skillet and pour the batter overtop; sprinkle with cheese. Bake for 10-15 minutes, until slightly puffed and golden. Cut into wedges and serve warm. Serves 6.

a man carrying two children

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