Swedish Oven Pancake With Bacon

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.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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:)

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

As usual when I try a French Tart recipe this was great. I wanted something differant but simple for DH's breakfast and so glad I fund this. I cut it in half for the two of us and it still made 4 ramakins full. Followed the directions exactly (other than cutting in half) and we loved it. I used thick, maple smoked bacon and served with butter and hot maple syrup and fresh ground hot coffee and we loved it. Had an almost egg custard texture that was not what we were expecting but surprising in a very good way. The simplicity of the recipe makes it a good one to use when you've got company and need to come up with something a little special. Would also be good with fresh fruit or juice. We had the two extra ones the next day heated up and they were good too though best hot and straight from the oven. I loved the way they puffed up for that special presentation.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Served this up with lingonberry jam, oh was this good! I halved the recipe and there was plenty for both of us.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Excellant! I cut this recipe down to 1/3. Served it with Norwegian Cloudberry Cream With Lavender and Vanilla.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account