Fleskepannekake (Norwegian pork pancake)

How to make it

1. 1

   The ham or pork is cut into thin slices and first brought to a boil in cold water if it is too salty; the water is poured off, and the slices are lightly browned in the pan.

2. 2

   The eggs are whisked until frothy, and the milk or cream, the finely cut chives, the salt and the pepper are stirred in.

3. 3

   A little butter is put in the pan together with the pork fat, and, when this has melted, the eggs are poured over 6—8 ham slices; the pan is placed over low heat.

4. 4

   You must prod the eggs with the pancake turner, and the pan must be shaken now and then while the pancake cooks. It is best served as soon as it is done.

5. 5

   After being turned the first time, the pancake may be placed in the oven and browned there on top.

6. 6

   For 12 people, reckon 12 eggs, 1 tablespoon milk or cream for each egg, 1 pinch salt and 1 pinch pepper.

7. 7

   Fleskepannekake can be made more cheaply by adding wheat flour; then take 50 g flour to 10 eggs and 1.5 tablespoons milk for each egg.

8. 8

   N.B. If the pork is too salty, it must always first be put in cold water and brought to a boil. If the pork is so fatty that butter can be spared, so much the better.