Prep 15 mins
Cook 30 mins
An easy and very tasty oven baked Swedish pancake with bacon - perfect for a busy weekend brunch or breakfast. Try to use high quality smoked bacon for a better flavour and taste.
- Snip bacon into bite-sized pieces and spread in 9" x 13" baking or oven proof dish. Place in pre-heated 180C/375F oven until bacon is slightly crispy but not dried out.
- Whilst the bacon is cooking, beat the eggs until frothy. Add salt, milk, and then the flour very gradually.
- Remove bacon from oven. Gently pour the egg mixture over the bacon.
- Return to oven for about 20 to 30 minutes, or until the pancake is puffed up & golden.
- Serve immediately, whilst still puffed up.
- For a traditional way of serving, garnish with: lingonberry jam, sour cream and brown sugar, or maple syrup.
I made this recipe with 4 eggs in my cast iron skillet. Perfect!
If you can, use lean "back bacon" or good Canadian bacon for this recipe, rather than streaky "belly bacon." Bacon from pork belly releases lots and lots of grease as it cooks, so if you use it, it is better to cut it in pieces, fry it, then drain it on paper towels before putting it into the casserole and adding the pancake batter.
I used a good quality streaky bacon from my butcher, and this was a great recipe to use it! I halved the recipe and baked in an 8x8 dish. Dispite halving the recipe, I still had to bake for 30 minutes. A lovely custard-like texture. I would drain a little fat off next time before adding the batter. Thanks for posting:)
I had a feeling when I read this recipe that it would be very different and it is! In a great way! It does have a custard-like consistency, but the flavor is immediately that familiar pancake taste! I made 1/3 of the recipe and it filled two good sized ramekins. I served with maple syrup but I think I'll try a berry medley next time. Very unusual and very good!