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Flaeskeaeggekage (Danish Bacon & Egg Pancake/Omelet)

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“In Scandanavia, the word pancake is an almost generic term used for crepes, omelets & true pancakes, but mostly for crepes & omelets. The origin of this recipe is my “Classic Scandanavian Cooking” by Nika Hazelton cookbook & the intro suggests using a very tasty & full-flavored bacon for the best result. If I were in the US & making this dish, I’d be using a thick-sliced peppered bacon or good maple-flavored bacon.”
READY IN:
20mins
SERVES:
2
YIELD:
1 Omelet
UNITS:
US

Ingredients Nutrition

  • 12 lb bacon (Danish or bacon of choice, sliced)
  • 6 eggs
  • 12 cup milk (or light cream)
  • 1 tablespoon flour
  • 12 teaspoon salt
  • 3 tablespoons chives (fresh, chopped)

Directions

  1. Fry bacon in a med-sized non-stick skillet till crisp. Remove bacon to drain on paper towel. Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside. (NOTE: I’ve not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.).
  2. Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it.
  3. When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath. Cont cooking till the eggs are set & the edges golden brown. Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites.
  4. For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve.
  5. NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over.

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