The Swedish Oven baked pancake is a classic traditional dish. The most common variant is with bacon, and I have also added spinach and scallion in my oven baked pancake, which I think give a bit more taste and break well with the salty bacon. I have made a vegetarian oven baked pancake earlier, and you find the recipe here.
Ingredients (4 pers.):
- 3 eggs
- 3 1/3 cups milk (whole or reduced fat milk)
- 1/2 tsp salt
- 1 2/3 cups all purpose flour
- 1 pack bacon
- 6 oz fresh organic spinach
- 4 scallions
- 6 carrots
Cut the bacon in 1/4 inches big cubes. Heat a skillet and fry the bacon on medium heat. When the bacon starts to get some color, add the fresh spinach. Let the bacon and spinach heat for another minute or so. Set to the side.
Pre heat the oven to 400°F.
Add egg, milk, salt and flour into a bowl. Whisk it all together to a smooth batter. Use an oven tray, approximately 21 in × 15 in. Add the fried bacon and spinach. Slice the scallions really thin and add on the same oven tray. Pour the batter over bacon, spinach and scallions.
Bake in the oven for approximately 25-30 minutes, until the oven pancake has risen and get the perfect golden color.
Cut the oven pancake in portion sized squares. Serve with grated carrots, some fresh parsley and if you have, Lingonsylt.