Oven Pancake

Oven Pancake is a classic Swedish dish, it is usually made with bacon and served with a side of lingon berry sauce (made from a tart little berry that is similar to a cranberry in flavor).  It really is so delicious and easy to throw together, it’s like a Swedish version of a frittata or a breadless quiche.

Oven pancake is usually eaten as a brunch or weekend breakfast treat, however, by adding other ingredients than the traditional bacon it makes a great lunch. When frying up the bacon (or pancetta), I like to add leaks and lots of course ground black pepper, add the bacon with its dripping as well as some butter to the bottom of the form you would like to use. Then add anything you like to the form before adding the egg mixture on top for ex: feta, cherry tomatoes, diced boiled potatoes leftover from the night before etc.  An aside: In the Swedish oven pancake recipes it always says to use a “long-pan”, it’s completely fascinating that all Swedes know intrinsically what the length and dimensions of this pan should be. I skip the traditional long-pan and prefer a deeper pan. If the surface area is too great, the oven pancake sags in the middle, by using a smaller and deeper pan the surface tension keeps your oven pancake much more even.

Oven pancake batter

1 cup (2 1/2 dl) all-purpose flour

2 1/2 cups (6 dl) of milk

3 eggs

1 package or small block of pancetta

2-3 tbs butter

1/2 tsp salt

  1. Preheat oven to 435° Fahrenheit (225 C°). Beat eggs and milk together, then add the flour and salt. Mix until the batter until there are no lumps.
  2. Fry the bacon in bits, add leaks or onions as desired. Add course ground black pepper. 
  3. Add anything else you would like to the pan, I have added mushrooms, cherry tomatoes, and shredded Västerbotten cheese (a Swedish cheese but any strong hard cheese will make a good substitute). 
  4. Pour the batter over ingredients in the pan, great more cheese on top if you like. Then place in the middle of the oven for 25-35 minutes, if you have a shallow pan then 25 minutes may be enough, if your pan is more square like mine then at least 35 minutes is probably what it’s going to take. Check if it’s done by sticking a fork in the middle, and if it’s still runny put it back in the oven for another 5 minutes or so. It should have the consistency of a frittata. The finished product  

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