Ugnspannkaka - A Savory Swedish Baked Pancake with Bacon
Many people outside of Sweden are familiar with their crêpe-like pannkakor, whether or not they realize the recipe is Swedish. However, not so many people have encountered the more robust, savory rendition of the Swedish pancake, the ugnspannkaka, or "oven pancake". Made with the same batter as the thin version of Swedish pancakes, but with the addition of bacon and baked rather than cooked on the stovetop, the pannkakor's fluffy sibling, usually enjoyed for dinner, makes for a great meal at any time of day!
- 2½ cups milk
- 1¼ cups flour
- 3 eggs
- ½ tsp salt
- 3 tbl butter, melted
- 1 packet of bacon
- lingonberry jam or compote
- Preheat the oven to 425F.
- Mix the flour and salt in a large bowl.
- Add half of the milk and whisk until smooth, then slowly add in the rest of the milk.
- Whisk in the egg, then add the butter and continue whisking until smooth.
- Allow the batter to rest for 20-30 minutes.
- Meanwhile, cook the bacon and then let cool on a plate with a layer of paper towels.
- Once cool, break the bacon up into bite-size pieces.
- Place the bacon pieces in an even layer in the bottom of an 11 inch, greased, pie dish.
- Stir the batter well and then pour it into the pie dish.
- Put it into the oven and bake for 20-25 minutes until the batter has set and the top is golden.
- Serve hot with lingonberry jam or compote.
For a simpler version that doesn't require the cooking of bacon, you can substitute pieces of deli ham. Although it's not traditional, to add a little extra flavor and richness, we like to add in a bit of shredded Swedish cheese, cheddar or caramelized onion. For a vegetarian version of this dish, you can substitute the bacon with your preferred variety of mushrooms.