Preheat oven to 425F. Using large 10-inch nonstick ovenproof skillet, fry
bacon over medium-high heat until brown and crease. Transfer to paper towels
to drainpipe. Crumble bacon. Pour off all but 2 tablespoons bacon drippings
from skillet. Add leeks to skillet and saute over medium heat until tender
and beginning to dark-brown, roughly 8 transactions.

Combine egg, milk, flour, mustard and sugar in processor and blend until
polish. Season with salt and peppercorn.

Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda
over. Transfer to oven and bake until pancake puffs and cheese melts, about
15 proceedings. Loosen pancake from skillet. Cut into wedges and dish.

Serves 4.