- Serves: 2-4
- Cook Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Effort: easy
- 200 g plain flour
- 2 eggs
- 400 ml milk
- 200 g piece smoked streaky bacon
- butter, for frying and greasing
- 1 onion, finely chopped
- ½ head celery, including leaves
- 1 handfuls rocket, watercress, and/or other salad leaves
- vinaigrette, to taste
- 2-4 tbsp lingonberry preserve
1. Put the flour and a pinch of salt into a bowl, add the eggs and whisk. Gradually pour in the milk, whisking constantly to prevent lumps forming. Cover and set the batter aside.
2. Boil the bacon in a pan of water for 20 minutes, then drain thoroughly and cut into cubes or lardons, discarding the rind. Meanwhile, preheat the oven to 200C/180C fan/gas 6.
3. In a frying pan, heat a knob of butter and fry the bacon lardons until golden brown. In a separate pan, fry the onions until soft and golden, then tip them into the bacon.
4. Grease an ovenproof dish with a little butter and tip the bacon and onion into the dish. Pour in the batter and stir to mix lightly. Bake for 40 minutes, or until set and browned.
5. Finely slice the celery into long strips and place in iced water until curly and crisp. Chop the celery leaves finely.
6. Drain the celery strips then toss them in a bowl with the chopped leaves, rocket and/or watercress and some vinaigrette.
7. To serve, cut the pancake into wedges and accompany each with some salad and a dollop of lingonberry preserve.
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