A thin Swedish pancake batter of eggs, milk and flour baked in one large pan at 435°F until puffed and golden, with an optional layer of crisp smoked pork. Cut into squares and serve with your favorite jam; serves 6.
In Sweden, ugnspannkaka is the easy way to make pancakes for a crowd: instead of standing at the stove making crepes one at a time, you pour the batter into one big buttered pan and let the oven do the work. It puffs up at the edges, turns golden on top and stays tender in the middle.
Sofia makes it all the time, in a 12 x 16-inch roasting pan. Make it plain, or stir in cubes of smoked pork browned in a skillet for fläskpannkaka, the savory version Swedes eat for lunch or supper. Either way it is served cut into squares with your favorite jam; lingonberry is the Swedish classic.
Ingredients
Batter
4 eggs
3/4 cup plus 2 tablespoons (2 dl) milk
3/4 cup plus 2 tablespoons (2 dl) all-purpose flour
1/2 teaspoon salt
3/4 cup plus 2 tablespoons (2 dl) more milk
2 tablespoons butter, melted, plus more for the pan
Optional smoked pork
7 ounces (200 g) smoked pork belly or thick-cut bacon, cut into small cubes (optional)
For serving
Your favorite jam (lingonberry is traditional), for serving
Make the batter. Whisk the eggs with the first 3/4 cup plus 2 tablespoons of milk, the flour and the salt until the batter is smooth and free of lumps. Whisk in the rest of the milk, then stir in the melted butter. If you have time, let it rest about an hour so the flour can swell; stir before using.
Heat the oven. Heat the oven to 435°F (225°C). Butter a 12 x 16-inch roasting pan or rimmed baking pan well.
Brown the pork (optional). For the savory version, cook the pork cubes in a skillet over medium-high heat, stirring, 4 to 5 minutes, until browned. Drain on paper towels and stir them into the batter.
Bake. Pour the batter into the pan and bake 30 to 40 minutes, until puffed at the edges, golden on top and set in the center.
Serve. Cut the pancake into squares (Swedes often use kitchen scissors) and serve hot with your favorite jam.
Nutrition per serving (estimated)
176Calories
15 gCarbohydrates
0 gFiber
15 gNet carbs
8 gProtein
9 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
The batter is the same one used for Swedish thin pancakes (plättar) and crepes, so a double batch can make both.
Lingonberry is the classic in Sweden, but strawberry, raspberry or any berry jam is delicious, as are applesauce or a sprinkle of sugar; with the smoked pork, add a crisp green salad.
Leftovers keep, covered, in the refrigerator for 2 days. Rewarm the squares in a 350°F oven for about 10 minutes.
A smaller 9 x 13-inch pan makes a thicker pancake; bake it 40 to 45 minutes.
A Swedish oven pancake: a thin, eggy pancake batter baked in one large pan instead of cooked one pancake at a time on the stove.
What is fläskpannkaka?
The savory version of Swedish oven pancake, baked with cubes of smoked pork belly or bacon and served with jam, usually lingonberry.
Is it the same as a Dutch baby?
They are related. A Dutch baby is baked in a hot skillet and puffs dramatically; ugnspannkaka is baked in a large pan, puffs less and is cut into squares.
