Occitan Fläskpannkaka

Ingredients

In this Occitan adaptation of Fläskpannkaka, we incorporate Occitan flavors by infusing the pancake batter with aromatic herbs and spices commonly used in Occitan cuisine. Additionally, we use locally sourced pork and traditional Occitan cooking techniques to enhance the dish's authenticity. We alse have the original recipe for Fläskpannkaka, so you can check it out.

• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 4 eggs 4 eggs
• 500ml (2 cups) milk 500ml (2 cups) milk
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried rosemary 1 tsp dried rosemary
• 1 tsp dried oregano 1 tsp dried oregano
• 1/2 tsp ground black pepper 1/2 tsp ground black pepper
• 1/2 tsp salt 1/2 tsp salt
• 300g (10.5 oz) pork, diced 300g (10.5 oz) pork, diced
• 2 tbsp olive oil 2 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 25g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, milk, dried thyme, dried rosemary, dried oregano, black pepper, and salt. Whisk until a smooth batter forms.
2. 2.
   In a separate pan, heat the olive oil over medium heat. Add the diced pork and cook until golden brown and cooked through.
3. 3.
   Remove the cooked pork from the pan and drain any excess oil.
4. 4.
   Add the cooked pork to the pancake batter and mix well.
5. 5.
   Preheat a large non-stick skillet over medium heat. Pour a ladleful of the batter onto the skillet and spread it evenly to form a pancake.
6. 6.
   Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
7. 7.
   Repeat the process with the remaining batter, adding more oil to the skillet as needed.
8. 8.
   Serve the Occitan Fläskpannkaka warm, cut into wedges.

Treat your ingredients with care...

• Pork — Ensure the pork is diced into small, bite-sized pieces for even cooking and easy incorporation into the pancake batter.

Tips & Tricks

• For added flavor, you can marinate the diced pork in a mixture of Occitan herbs and spices for a few hours before cooking.
• Serve the Occitan Fläskpannkaka with a dollop of crème fraîche or a side of fresh salad for a refreshing contrast.

Serving advice

Serve the Occitan Fläskpannkaka warm, cut into wedges. It can be enjoyed as a main course accompanied by a side salad or as a brunch dish with a cup of coffee.

Presentation advice

To enhance the presentation, garnish the Occitan Fläskpannkaka with a sprinkle of fresh herbs, such as parsley or chives. Serve it on a rustic platter or individual plates for an appealing visual impact.