Oven-Baked Swedish Bacon Pancake (Flaskpannkaka)

READY IN: 43mins
Recipe by Jostlori

This is a light and luscious pancake filled with bacon. This billowy cloud of goodness should be served with lingonberries and a dusting of powdered sugar.

Top Review by Chef Jean

Really loved the flavor and texture of this pancake, but I would cut back on the butter next time. I would use just enough to coat the bottom of the pan as it made a pool on top of the cake while cooking. The preserves and sugar really balanced out the flavors of the pancake. Made for the Hot Pink Panthers, ZWT9

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. To remove saltiness of pork, cover it in water in a small saucepan and boil for 2 minutes. Drain and repeat.
  3. Cut pork fat into small cubes. Cook the pork in a large skillet until crisp, then drain on paper towels.
  4. In a food processor, combine the eggs, milk, flour and lemon zest. Process until blended (or whisk in a large bowl).
  5. Place a 3 quart paella pan (or other low-rimed oven-proof pan) in the oven with the butter until the butter melts. Remove the pan from the oven and tilt until the butter evenly covers the bottom.
  6. Pour the batter into the pan and sprinkle the pork pieces evenly over the batter.
  7. Return the pan to the oven and bake until golden and fluffy, about 20 minutes.
  8. Serve at once. Dust with powdered sugar and serve with berries and whipped cream.

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