Baked Swedish Oven Pancake with Beef Bacon and Lingonberry Jam
This delightful Baked Swedish Oven Pancake is topped with crispy beef bacon and a fruity dollop of lingonberry jam, making it a perfect dish for any breakfast or brunch. The combination of savory and sweet flavors will warm both your palate and your soul.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Swedish
Ingredients
Scale
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup unsalted butter (1/2 stick)
- 8 ounces beef bacon (thick cut, preferred)
- 1/2 cup lingonberry jam (or to taste)
- Powdered sugar (for dusting, optional)
- Fresh mint leaves (for garnish, optional)
Instructions
- Preheat your oven to 220 °C (425 °F). While the oven is heating, prepare the pan.
- In a large bowl, whisk together the eggs, whole milk, flour, salt, and optional nutmeg until smooth (about 2-3 minutes).
- In an oven-safe skillet (about 10-12 inches in diameter), melt the butter over medium heat. Be careful not to burn the butter; it should just melt and foam slightly (about 2 minutes).
- Once the butter is melted, pour the prepared batter into the skillet and let it rest for about 1-2 minutes to distribute evenly.
- Bake the pancake in the preheated oven for about 20-25 minutes, until it has risen, is golden brown, and the edges are slightly crispy. It should be fluffy at the edges and firm in the center.
- While the pancake is baking, cook the beef bacon in a separate skillet until crispy, about 8-10 minutes. Be sure to turn it regularly for even browning.
- When the pancake is done baking, carefully remove it from the oven and let it cool for 5 minutes. It will fall slightly – this is normal!
- Serve the pancake warm, topped with the crispy beef bacon and a generous spoonful of lingonberry jam. Optionally, dust with powdered sugar and garnish with fresh mint leaves.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 200 mg
Keywords: Make sure to bring the eggs and milk to room temperature before using for better emulsion and even baking results. Use a large oven-safe skillet to ensure even distribution of the batter and good heat circulation. To prevent sticking, ensure the butter is well melted and the pan is hot before pouring in the batter. Avoid overbaking the pancake as it can quickly go from golden brown to overdone.