Everyday meals
Fläskpannkaka
The Swedish "pork pancake" is a large, thick, golden pancake baked in the oven with crispy pieces of smoked pork belly. Traditionally eaten hot, with lingonberry or cranberry jam and pickled gherkins.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Preheat the oven to 225 °C (200 °C fan).
- Cut the pork belly into small cubes and dry-fry them in a pan for a few minutes, until the fat renders and the pieces are golden.
- In a bowl, whisk the flour, salt and eggs, then gradually pour in the milk to get a smooth, very runny batter.
- Generously butter a 25 cm ovenproof dish, then spread the lardons and their fat over the bottom.
- Pour the batter over the lardons and bake for 25 to 30 minutes, until the pancake has puffed up and is well browned at the edges.
- Take it out of the oven and cut into portions just before serving, with the jam and gherkins.
Variations and tips
Sweet version. Leave out the pork belly and serve the pancake dusted with icing sugar and jam, like a dessert.
More ideas
Äggakaka with apples and lingonberries45 min · 4 serv. · budget-friendlyJanssons frestelse (Jansson's temptation)1 h 10 · 4 serv. · budget-friendlyBiff à la Lindström35 min · 4 serv. · budget-friendlyKroppkaka1 h 05 · 4 serv. · budget-friendlyPalt1 h 40 · 4 serv. · budget-friendlyPölsa1 h 50 · 4 serv.Pitepalt55 min · 4 serv. · budget-friendlyKebab pizza37 min · 4 serv.
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Sweden
Original Ecomely recipe.