Fläskpannkaka (pork pancake)

DrygastDrygast, 2024-03-29

This savory oven pancake, packed with bacon, is a Swedish classic that's both rustic and delicious.

 

  • Servings4 Portions
  • AllergensEggs, Milk, Wheat

 

  • Prep Time15 min
  • Cook Time30 min

Description

Classic recipe for pork pancake. Swedish home cooking that is simple and that I remember fondly from childhood. Sometimes called oven pancake or thick pancake.

In this particular recipe I use 140g diced bacon and that is halved compared to what I usually use, but thought to save some money. You can easily double the amount of bacon if you want.

I use what I consider to be the standard recipe for Swedish pancakes (1:1:2 eggs:flour:milk) and it is perfect for oven pancakes. You only need to use a larger amount (4 eggs, 4dl flour and 8dl milk) to fill the entire baking tray.

If you have a long pan made of non-stick material, it is fine to use (you probably need to reduce the amount of ingredients then too), but I use a regular deep baking tray (40x30cm) which I grease with butter.

I also choose to fry the pork in a frying pan separately and then put it in the batter, but a common variant is to fry the pork on the baking tray in the oven first (about 10 minutes) and then pour the batter on. That variant also helps a little with the fact that the batter doesn't stick so easily to the baking tray later and you don't have to clean a frying pan.

There are quite a few variations on oven pancakes. Turkey meat, pieces of sausage, halloumi, ham and much more can be used.

The finished pork pancake will keep for a couple of days in the fridge. Can be frozen.

Ingredients

Oven Pancake

Nutrition Facts*

 TotalServing100 g
Energy4920.3 kcal1230.08 kcal330 kcal
Carbohydrates207.25 g51.81 g13.90 g
Fat421.95 g105.49 g28.30 g
Protein90.95 g22.74 g6.10 g
Sugar26.09 g6.52 g1.75 g
Salt7.6 g1.9 g0.51 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Oven pancake
  1. Set the oven to 225°C, hot air.
  2. Mix the flour with salt. Pour in a little of the milk (about half) and mix until the batter has no lumps.
  3. Add the eggs and mix further.
  4. Add the rest of the milk and mix until the mixture is smooth. Let the batter stand and rest while the oven comes up to temperature.
  5. Fry bacon lightly in a frying pan. Let cool.
  6. Grease the baking sheet with the butter and pour on the batter and the bacon pieces.
  7. Set the tray in the lower part of the oven and bake for 20 minutes. Then switch off the oven but leave the tray in for approx. 10 more minutes. So total time in the oven 30 minutes.
  8. Take out of the oven and let cool slightly.
  9. Serve with lingonberry jam and grated carrots.