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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Cook bacon in a large skillet over medium heat until crisp, about 5 minutes
per side. Transfer to paper towels to drain. Pour off fat into a bowl.
Wipe skillet clean with a paper towel; set aside.
Stir together cheese, sour cream, pepper, scallions, flour, mustard, 1/2
tsp salt, 1/4 tsp pepper, cayenne, and egg yolks in a large bowl; set
aside. In a large bowl, beat egg whites until stiff peaks form. Fold
beaten egg whites into reserved batter.
Heat 2 T reserved fat in skillet over medium heat until hot but not
smoking. Working in batches of 3 or 4, pour 2 T batter into skillet for
each cake; cook, turning once, until crisp, 8-10 minutes (add more fat as
needed). Season with salt and pepper. Serve hot with reserved bacon.
Contributor: Martha Stewart Living August 2004
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