Bacon 'kaken

Pannekaken are thin, awesome Norwegian pancakes.  They're usually served with lingonberry jam, but it's a bit hard to find in the US, so I got all 'sperimental with the flavors--plus, we all know everything goes better with bacon. True, it isn't quite in keeping with the ol' nordic roots, but I'd like to think that cramming tasty meats into every possible recipe would make my viking ancestors proud.

This one's based on a pannekaken recipe I found on allrecipes.com, but pimped out for maximum gluten-free awesomeness.  Oh, and trust me on the cardamom--not only is it a common ingredient in Scandinavian baked goods, it's a great segue between the sweet syrup and lovely, savory bacon.

BACON PANNEKAKEN

1 cup gluten free flour mix

1 1/2 cup milk (I usually use almond milk, but do what you will)

3 eggs

1/4 tsp baking powder
1/4 tsp salt

2-3 tbsp maple syrup

1/4+ tsp cardamom

5-6 strips delicious bacon

Fry bacon in a medium-sized skillet until crispy.  Crumble bacon onto a paper towel, and drain most of the bacon grease from the skillet (leave enough for pannekaken cooking-up).

Beat together milk, eggs, and maple syrup, then add flour, salt, and cardamom and mix well.  Like, really well.  Put it all in a blender if you have to.  Stir in bacon.

Reheat skillet over medium heat.  Add about 1/4 cup of batter and tilt skillet around to make a thin layer.  Cook for a minute or two, until top looks somewhat dry and bubbly.  Flip and cook for a few seconds, then remove to plate and repeat with more batter.

Douse with more maple syrup--or elusive lingonberry jam--and eat the suckers.  Eat them all.