Swedish Savoury Oven Pancake
This recipe makes about one litre of batter and is ideal to make ahead and bring along. Add a little baking powder if you prefer a fluffier pancake.
300 g bacon lardons or pancetta
600 ml milk
3 dl plain flour
½ tsp salt
1 tsp baking powder (optional)
Fry the bacon lardons or pancetta and set aside to cool.
Stir the flour, salt and baking powder (if using) into the milk. Whisk to a smooth batter. Gradually add the rest of the milk and the eggs, one at a time, until the batter is smooth and has no lumps.
Pour the batter into a greased Omnia Pan and add the bacon lardons or pancetta.
Bake at medium heat for about 45 minutes. Raise the temperature towards the end to brown if you prefer. Test with a toothpick in the middle – the pancake should not feel too loose or wet. If it does, bake for a few more minutes.
Let stand for a few minutes before serving.
Serve your pancake with a dollop of lingonberry jam or fresh lingonberries with sugar. To prepare the lingon, mix with sugar (about 2:1 berries and sugar), crushing some of the berries as you stir. Let stand for about an hour, stirring occasionally.