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Information found in 1000 Foods to Eat Before You Die (pg. 347), recipe is my own

            Bacon and eggs have been combined for centuries, probably because they both cook quickly on the stove. Most likely, this is why they are often considered breakfast food. I’m not going to get up early enough to make eggs and bacon for breakfast, but some morning people might. It will taste just as good for brunch, lunch, or dinner.

            There are a number of recipes for this difficult-to-pronounce Danish recipe. Variations include the amount of milk to use and whether or not to dice the bacon. I went with Mimi Sheraton’s suggestion to leave the bacon strips whole and arrange them in a star pattern. Another unique touch is to use a bit of potato starch as a binder instead of the flour used in most of the online recipes. It gives the pancake a special, subtle flavor that makes it stand out from all the other recipes involving eggs and bacon.

            According to the internet, most Danish bacon is leaner than American bacon and is sold in cans. When using American bacon, it’s a good idea to pour off about half of the fat from the skillet after cooking it. The egg mixture cooks in the bacon fat, but it doesn’t need the full amount. This is particularly true if you’re cooking the whole package and not just the six slices needed for the recipe. You may as well and have some extra to munch on, since everyone nearby will be drawn to the smell.

            Traditionally, the pancake is flavored with white pepper, sprinkled with chives, and served with buttered rye bread. Depending on what you have, black pepper, green onions, and regular toast with butter and jam are other good options. Such an easy, comfort food dish like this shouldn’t require an extra trip to the store.

            To make it, I simply combined six eggs, a quarter cup 2% milk, a tablespoon potato starch, and a bit of salt and pepper to taste. The omelet/pancake cooks in the still-hot bacon fat over low heat until the bottom starts to brown and the top is almost set. Then add the bacon strips in a star pattern, sprinkle with chives or scallions, and cover the pan to help it set completely. Slice into wedges and serve with toast or rye bread. As a main course, each “pancake” serves two people.