baconpancake/fläskpannkaka

Preheat the oven to 225 degrees Celsius.

Chop bacon into cubes and place it on a plate.

Put the bacon in the oven for 5 minutes (extended to 7 minutes).

In a bowl, mix milk and salt until well combined.

Add eggs to the milk and salt mixture, breaking them down thoroughly.

Gradually add wheat flour to the mixture, stirring to avoid lumps until a smooth pancake batter forms.

Remove the pan with bacon from the oven, which should have fat rendered around it.

Whisk the pancake mixture again and pour it into the pan over the bacon.

Stir the mixture slightly to ensure even distribution of bacon.

Return the pan to the oven at 225 degrees Celsius for approximately 25 to 30 minutes.

While the pancake is baking, prepare lingonberry jam by mixing defrosted lingonberries with about 4 tablespoons of sugar.

Stir the lingonberry mixture and adjust sweetness to taste, adding more sugar if desired.

Place the jam in the refrigerator to chill while the pancake bakes.

After 27 minutes, check the pancake for doneness; it should have a crispy brown surface with evenly spread bacon.

Let the pancake rest for 5 minutes before serving.

Serve the bacon pancake with lingonberry jam and a side of salad.

Equipment Needed

Spice Level:

Dietary