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Lard Omelette

Half omelette and half pancake, this puffy masterpiece is a meal by itself. The secret of its success is to pour the batter into the fat while it is very hot and to bake it right away.

    1/4 lb. salt pork
    3/4 cup flour
    1/4 tsp. salt
    2 cups milk
    1/4 tsp.soda
    6 eggs

  1. Remove rind from salt pork. Cut pork into 2"x2" or 3"x3" slices, 1/4 " thick. Arrange slices in bottom of a heavy 10" fry pan. Cover slices with boiling water. Simmer pork for 5 minutes and drain
  2. Return pork to fry pan. Fry until nicely golden.
  3. Spoon or pour flour into dry measuring cup. Level off and pour into bowl.
  4. Dissolve soda in milk. Add to flour mixture and beat with rotary beater until smooth.
  5. Beat eggs until very light and fluffy, about 5 minutes. Fold into batter.
  6. Pour batter over hot pork slices and fat in frying pan (God that sounds so good to say out loud).
  7. Bake immediately at 400 degrees F., about 20 minutes or until knife comes out clean when inserted in the centre.
  8. Cut into wedges and serve immediately, right from the frying pan. Serve with maple syrup.
Yield : 4-6 servings