Now, when you think of a pancake, you probably are thinking of a heavy, flat thing you stack up to use as a delivery system for maple syrup … this is a good thing, don’t get me wrong!
The Swedish ugnspannkaka (literally ‘oven pancake’) is a fluffy, savoury meal. It reminds me of a Yorkshire pudding … but with bacon!
Let me show you how it’s made.
- 250 ml all-purpose flour
- 600 ml of whole milk
- 3 eggs
- 3-4 slices of bacon, chopped
This all goes into an oven proof dish. A cast iron skillet is ideal!
Use butter to grease the pan well
Add bacon to the pan. (Set aside a few pieces for later … you’ll see why!)
Make sure it’s evenly distributed across the entire pan.
Set the pan aside (don’t cook that bacon!)
In a separate bowl, add the flour
Pour in the milk
And add the eggs.
I think you can tell, this is a very simple recipe. This was something that could easily be done during the long winter, on your farm.
Okay, back to the recipe!
Once the eggs are added, whisk the entire mixture until smooth
Should look like this
Go get that pan of bacon! (no, it’s not cooked, you did not miss a step … it will cook in the oven!)
Pour the mixture over the bacon in the pan
You can see some of the bacon has floated up to the top
Now, get that little bit of bacon I told you to leave aside!
Let your inner artist out and decorate the top of this pancake with the bacon
Place this in a 425F oven for approximately 25 minutes, or until golden brown
This is how it should look when it’s ready
Grab a knife and some plates … it’s time to eat!
You can serve it like this, but traditionally add a dollop of lingonberry or (as we do here) cloudberry jam
The sweetness of the jam combined with the salty smokey bacon turns this simple recipe into a complex tasting dish you’ll love!
This basic recipe is easy to play around with. You can make an amazing dessert version by using slices of apple instead of bacon and sprinkling the entire thing with cinnamon sugar once you’re done!
So, there you have it, Swedish Oven Pancake with Bacon … Ugnspannkaka