Swedish Bacon Pancakes

This a good breakfast or brunch dish, which is served traditionally in Sweden with lingonberry sauce. Lingonberries are similar to cranberries but smaller. They are grown in northern Europe and are used frequently in Scandinavian cuisines.

INGREDIENTS

4 strips of thin bacon, chopped.

2 large eggs, lightly beaten.

Half teaspoon salt.

1 teaspoon sugar.

Three-quarters flour.

One and a half cups of milk.

Butter or margarine.

COOKING

Fry the bacon until crisp and drain, reserving 3 tablespoons of the fat. In a bowl, combine the eggs, salt, and sugar. Mix well and add the flour, milk, and reserved bacon fat. With a whisk or fork, stir to thoroughly combine the ingredients. Add the bacon pieces. Heat a 7-or 8-inch skillet, lightly greased with butter, and add 3 tablespoons of the batter.

Tilt the pan at once to spread evenly. Cook over medium heat until the underside of the pancake is golden. Turn over with a spatula and cook on the other side. If necessary, grease the pan again. Turn out onto a warm plate and keep warm in a preheated 250F oven.

Continue cooking the other pancakes. Serve with lingonberry sauce. Serves 4 to 6.