Fläskpannkaka
Swedish Pork Pancake
Fläskpannkaka, also known as Ugnspannkaka, is a beloved Swedish oven-baked pancake dish. It features a savory batter cooked with crispy pieces of pork belly or bacon, resulting in a delightful contrast of textures and flavors. Traditionally served with lingonberry jam, it's a comforting and satisfying meal.
🧂 Ingredients
- 200-300 g Pork belly or bacon(diced)
- 4 dl Wheat flour
- 8 dl Milk
- 2 large Eggs
- 0.5 tsp Salt
- 25-50 g Butter(for greasing the pan)
- to serve Lingonberry jam
👨🍳 Instructions
- 1
Preheat your oven to 225°C (440°F). If using a baking sheet, line it with parchment paper. If using an ovenproof pan, grease it well with butter.
💡 Tip: A well-greased pan or parchment paper prevents sticking. - 2
Spread the diced pork belly or bacon evenly in the prepared baking sheet or ovenproof pan. Place it in the preheated oven for about 5-10 minutes to render some of the fat and start crisping the pork.
- 3
While the pork is in the oven, prepare the batter. In a bowl, whisk together the wheat flour, salt, eggs, and milk until you have a smooth, lump-free batter.
💡 Tip: Ensure the batter is well combined to avoid lumps. - 4
Carefully remove the pan with the partially cooked pork from the oven. Pour the pancake batter evenly over the pork.
💡 Tip: Be cautious as the pan and pork will be hot. - 5
Return the pan to the oven and bake for approximately 20-25 minutes, or until the pancake is golden brown, puffed up, and cooked through.
- 6
Serve the fläskpannkaka hot, cut into portions, with lingonberry jam on the side.
💡 Pro Tips
- ✓Using good quality bacon or pork belly is key for flavor.
- ✓Don't overmix the batter.
- ✓Lingonberry jam is essential for the authentic taste.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes add a pinch of baking powder to the batter for a lighter texture.
- Can be made gluten-free by substituting wheat flour with a gluten-free blend.