I love a good mystery. I was unsure at the beginning, but when Lisbeth Sanders was introduced into the novel, I was hooked. I'm not finished with the book yet, I have about 200 pages left to go, but The Girl with the Dragon Tattoo by Stieg Larsson, is engrossing and believable, with just the right amount of gruesome violence, corporate wrongdoing, sexual liaisons and soap opera family drama weaving its way through the Swedish countryside. One particular part in Chapter 15, made me stop and head right to the computer to search for a recipe. Bacon pancakes. I had to have some. I chose Tristan Welch's recipe to try because it's baked in the oven. And on a cold, rainy February morning, the heat from the oven is welcome. Now, back to reading the book...
Adapted from a recipe by Tristan Welch
I'm not sure how authentic these are, but this dish would be great for brunch anytime, anywhere.
Makes enough for 4 people
200g bacon, sliced (about 6-8 strips)
1/4 cup chopped onion, leeks or scallions
400ml whole milk (about 1 1/2 cups)
200g flour (about 2 cups)
Preheat oven to 190° C or 375°F. In an oven proof dish (I used a rectangular 7x11in pan), lay the bacon on the bottom of the pan and put in the oven for about 15 minutes. Meanwhile, place the flour in a large bowl, and add the eggs and milk. Mix with a whisk until smooth and set aside.
Take the pan out of the oven after 15 minutes and stir the bacon around. Add the chopped onions and mix with the bacon. Return the pan to the oven and continue baking for another 10 minutes or until the bacon is crispy. Lower the heat to 180° C or 350°F.
Take the pan out of the oven and add the flour mixture (stir it once more before pouring) to the hot pan. Return the pan to the oven and continue baking for 40 minutes. The pancake will puff up and deflate once it cools.
Serve with lingonberry preserves to be true to the book, but as I did not have any in the house, I dipped my bacon pancakes in maple syrup.