Re: Fläskpannkaka (pork pancake)

On 12/12/2024 1:51 PM, D wrote:

  On Thu, 12 Dec 2024, clams casino wrote:
 

D, this was da bomb!
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ᵗᑋᵃᐢᵏ ᵞᵒᵘ*

 You're welcome! I'm happy you liked it! =)
 

Many thanks for the gift that gave twice - dinner last night and then crepes for breakfast with the leftover batter!

 That's a nice trick! Didn't think about being able to use the batter for crepes. This I must remember!
 

https://foodbydrygast.com/en/recipe/flaskpannkaka
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Oven Pancake
240 g (4 dl) All-purpose Flour
280 g (4 pcs) Egg
800 g (8 dl) Milk 3% fat
3 g (0.5 tsp) Salt
140 g Bacon
28 g (2 Tbsp) Butter 80% fat
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I added 2 tbsp. of melted butter to the batter and used celery salt.
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I also used a thick belly bacon underneath and chunked sweet onions.
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On top of the batter a sprinkling of fresh thyme, red pepper flakes and shredded Gruyere cheese.
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No, it didn't go full popover-high crust on me as I believe it might h if I'd used a cast iron skillet- something for next time.
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Flavors were spot on, nice chewy batter texture, this is classic winter food!

 It sounds like you made a kind of "luxury edition" with the additional flavours! I don't know if I am brave enough, but it certainly is inspirational!

Heh...the better half was ecstatic, so notching it up worked well. Looks like I had her at Gruyere!

I also think the thick belly bacon is the correct choice.

I had  to call it off on using my salt pork, that just seemed too intense. The belly bacon was almost black forest ham-like when done. And I did trim some of the fat down.

Into the oven:
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https://ibb.co/wQDmvf5
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And off to the plate:
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https://ibb.co/Yb9qmdz
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ദ്ദി(˵ •̀ ᴗ - ˵ ) ✧

 Very beautiful and very tasty indeed!

And it truly makes a superb crepes batter - that was bonus.
I have been informed however that in future iterations a blueberry compote must be made ahead for filling or just served over the top.
:-))