FLASKPANKAKA (SWEDISH PORK PANCAKE)
A baked pancake with bacon.
Provided by jeffm
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread bacon squares into a 9x13-inch baking dish.
- Cook bacon under preheated broiler until brown, 7 to 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Beat eggs, sugar, and salt together in a bowl; add milk and flour alternately while mixing with a spoon to make a thin batter. Pour batter into the hot baking dish with the bacon.
- Bake in preheated oven until puffy and brown, 20 to 30 minutes.
Nutrition Facts : Calories 301.3 calories, Carbohydrate 36.2 g, Cholesterol 159.2 mg, Fat 10.2 g, Fiber 0.8 g, Protein 15.3 g, SaturatedFat 4 g, Sodium 892.4 mg, Sugar 12.3 g
FLäSK PANNKAKA - PORK PANCAKE
A delicious recipe from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Fry pork or bacon; pour off most of the fat and arrange slices over the bottom of the frying pan.
- Beat egg yolk and sugar until light.
- Combine flour and pepper; add alternately with milk to the egg yolks, beating to make a smooth batter.
- Fol in stiffly-beaten egg whites.
- Pour batter over fried pork or bacon and bake for ten minutes; reduce temperature to 350F and bake until mixture is set in center, about 10 to 20 minutes.
Nutrition Facts : Calories 174.8, Fat 9.3, SaturatedFat 4.8, Cholesterol 163.8, Sodium 126.5, Carbohydrate 12.5, Fiber 0.1, Sugar 1, Protein 10.1
FLUFFY PANCAKES
This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Nutrition Facts :
PULLED PORK PANCAKES
It's really too bad that Father's Day brunch isn't a thing, because if it was, this would be an amazing thing to serve. While I don't know your dad, I do know he'd like this. You can also add maple syrup and butter to each pancake layer if you want to make it even more delicious.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 4h35m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds together in a bowl.
- Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set the remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
- Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
- Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour maple syrup, cider vinegar, and water into the baking dish and over the pork. Grab the pork carefully with a pair of tongs and use to stir the braising liquid together. Cover the pan with heavy-duty foil, making sure it's sealed tightly.
- Continue to bake pork in the preheated oven until fork-tender, about 3 hours more.
- Let the pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir the pork into the braising liquid. Taste and adjust the seasoning with the reserved spice blend if necessary.
- Mix flour, cornmeal, sugar, salt, baking powder, and baking soda in a bowl with a whisk until thoroughly combined, about 30 seconds. Add eggs, buttermilk, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
- Heat 1 tablespoon butter in a large pan over medium-high heat. Drop batter in the hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
- Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and one more pancake. Repeat with remaining pancakes and pork. Serve.
Nutrition Facts : Calories 821.5 calories, Carbohydrate 62.8 g, Cholesterol 215.7 mg, Fat 39.9 g, Fiber 2.2 g, Protein 50.2 g, SaturatedFat 17.5 g, Sodium 2209 mg, Sugar 22.3 g
OVEN-BAKED SWEDISH BACON PANCAKE (FLASKPANNKAKA)
This is a light and luscious pancake filled with bacon. This billowy cloud of goodness should be served with lingonberries and a dusting of powdered sugar.
Provided by Jostlori
Categories Breakfast
Time 43m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- To remove saltiness of pork, cover it in water in a small saucepan and boil for 2 minutes. Drain and repeat.
- Cut pork fat into small cubes. Cook the pork in a large skillet until crisp, then drain on paper towels.
- In a food processor, combine the eggs, milk, flour and lemon zest. Process until blended (or whisk in a large bowl).
- Place a 3 quart paella pan (or other low-rimed oven-proof pan) in the oven with the butter until the butter melts. Remove the pan from the oven and tilt until the butter evenly covers the bottom.
- Pour the batter into the pan and sprinkle the pork pieces evenly over the batter.
- Return the pan to the oven and bake until golden and fluffy, about 20 minutes.
- Serve at once. Dust with powdered sugar and serve with berries and whipped cream.
Nutrition Facts : Calories 716.7, Fat 62.1, SaturatedFat 31.4, Cholesterol 267.7, Sodium 177.6, Carbohydrate 27.1, Fiber 0.8, Sugar 0.3, Protein 11.6
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