Bacon Fraize

February 5, 2011 at 9:48 am 3 comments

What’s fraize? It sounds French, so why is it in an English cookbook? Yeah, I don’t know, but anything that has bacon in it and is supposed to be like pancakes is good enough for me.

So, I took some bacon and cut it up into pieces.

I fried it. And when it was almost cooked, I took it out.

I mixed up some flour, an egg, and some milk and salt in a bowl. Then I put some of the bacon back into the pan, and poured some of the flour mixture over it, letting it spread out over the pan.

When that side was flippable, I flipped it and cooked the other side.

When it was done, I folded it in half, and cooked another. When they were all done, we ate them, along with our regular Saturday morning pancakes.

Personally, I preferred regular pancakes. I’d rather have pancakes with bacon on the side than mix them up. (But I’m also a ‘don’t let anything touch!’ person when it comes to food.)

It is nice, though, because Kullervo really likes a hot breakfast, but having something somewhat substantial is better than not, and plain pancakes are not substantial. But bacon and eggs? Win! And it’s a variation on other ways of having it, providing him with variety for breakfast, but not a huge time commitment to make it.

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3 Comments Add your own

  • 1. Rachel Scott  |  February 5, 2011 at 2:14 pm

    That looks yummy. Sophie would certainly love it….her 2 favorite foods. =) I will certainly give it a try!! That is some nice looking bacon by the way. Was it from the meat group you belong to?

  • 2. katyjane  |  February 7, 2011 at 1:54 am

    Rachel–I don’t think it was. I think Kullervo just got some thick-sliced bacon for all of my experiments (and for his joy). 🙂

  • 3. Kullervo  |  February 7, 2011 at 6:55 pm

    It was just thick-cut bacon from Jewel. If you get bacon from the supermarket, thick-cut winds up being more expensive, and certainly more fat and calories per slice, but it just always seems like it turns out better. Bacon was not meant to be sliced too thin, I think.

    The bacon fraize was great–the taste was a bit eggier than a regular pancake, but not so eggy that it was disturbing, and with the bacon it all worked into this sort of mellow, hot breakfasty warm goodness that was not too overpowering, too sweet, etc. It was a bit greasy, but I don’t mind a little grease.

    I tried syrup on the fraize, and to my surotise, I did not like it. So I’m not 100% sure what the answer to that is, because it does seem like it needs something liquid or a sauce of some kind. Maybe if you served it with a pile of grits or something, it would be great. Or maybe just with eggs, I dunno. This fraize is asking for the perfect partner; I’m just not sure what it is.

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