From a vintage Scandanavian cookbook, author and publisher unknown. You may want to drain the bacon thoroughly, and substitute grapeseed or other healthy oil to reduce the saturated fat in this recipe. Enjoy!

Swedish Bacon Pancakes

4 strips thin bacon, chopped
2 eggs, lightly beaten
1/4 tsp. salt
1 1/2 tsp sugar
3/4 cup flour
1 1/2 cup milk
butter for frying

Fry the bacon until crisp and drain, reserving 2 tablespoons of the fat. In a bowl, combine eggs, salt, and sugar. Mix well and add flour, milk, and resrved bacon fat. With a whisk, stir to combine thoroughly. Add bacon pieces. Heat an 8" 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 underside is golden. Turn over with a spatula and cook on other side. If necessary, grease the pan again. Turn onto warm plate and keep warm in preheated 250 degree oven. Continue cooking the other pancakes. Serve with ligonberry sauce or maple syrup.
Serves 4-6.

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