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Kolbullar
Swedish Bacon Pancakes
Kolbullar, meaning 'coal bun', is a traditional Swedish dish with roots in the lumberjack and charcoal burner communities. It's a hearty, energy-rich pancake made with a simple batter of flour, water, and salt, fried with bacon in a cast-iron pan. Often cooked over an open fire, it's a rustic and flavorful dish, typically served with lingonberry jam.
ð§ ææ
- 400 g Bacon(cubed or thick-cut)
- 600 ml Water
- 400 g Wheat flour
- 1 tsp Salt
- 2-3 tbsp Lard or cooking oil(for frying)
- to serve Lingonberry jam
ðšâð³ äœãæ¹
- 1
Cut the bacon into thick chunks. Fry the bacon in a cast-iron pan over medium-high heat until crispy. Remove the bacon from the pan, leaving the rendered fat behind.
ð¡ ããã®ã³ã: Using a cast-iron pan is traditional and provides excellent heat distribution. - 2
In a bowl, whisk together the water, wheat flour, and salt until a smooth batter forms. It's best if the batter rests for at least 30 minutes, or even overnight.
ð¡ ããã®ã³ã: The batter can be made a day in advance and stored in a bottle for easy handling. - 3
Add lard or cooking oil to the pan if needed, then pour a ladleful of the batter into the hot pan, spreading it to form a pancake that covers the bacon pieces.
- 4
Cook for about 3-4 minutes until golden brown on the bottom, then flip and cook the other side for another 2-3 minutes until golden and cooked through.
ð¡ ããã®ã³ã: Ensure the heat is not too high to prevent burning. - 5
Serve the kolbullar hot, topped with crispy bacon pieces and a generous dollop of lingonberry jam.
ð¡ ããã®ã³ã
- âFor a more authentic experience, cook over an open fire.
- âThe batter can be made ahead of time.
- âLingonberry jam is the classic accompaniment.
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- Some recipes include eggs in the batter for a richer pancake.
- Sweet versions can be made with vanilla sugar in the batter and served with lingonberry puree.