Oven-Baked Swedish Bacon Pancake (Flaskpannkaka) – a delicious recipe with pork, eggs, milk, flour, lemon, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 450u00b0F.
2
To remove saltiness of pork, cover it in water in a small saucepan and boil for 2 minutes. Drain and repeat.
3
Cut pork fat into small cubes. Cook the pork in a large skillet until crisp, then drain on paper towels.
4
In a food processor, combine the eggs, milk, flour and lemon zest. Process until blended (or whisk in a large bowl).
5
Place a 3 quart paella pan (or other low-rimed oven-proof pan) in the oven with the butter until the butter melts. Remove the pan from the oven and tilt until the butter evenly covers the bottom.
6
Pour the batter into the pan and sprinkle the pork pieces evenly over the batter.
7
Return the pan to the oven and bake until golden and fluffy, about 20 minutes.
8
Serve at once. Dust with powdered sugar and serve with berries and whipped cream.
602
kcal
Calories
39
g
Fat
30
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ounces salted pork fat or 6 ounces streaky bacon, 4 large eggs, 1 cup milk, 1 cup flour, and more.
Yes, Oven-Baked Swedish Bacon Pancake (Flaskpannkaka) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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