- Thyme bread
- Fig and hazelnut bread
- Gluten-free foccacia
- Tasty scones
- Parmesan pie
- Shell fish lasagne
- Gratinated capsicums
- Minute steaks
- Italian meatloaf
- Vegetarian pasta gratin
- Chicken and rice gratin
- Baked potatoes
- Shepherd’s pie
- Fish pie
- Brownie by Carolyn (US measurements)
- Swedish Flying Jacob Casserole
- Steamed Cod with Polenta Mash
- Swedish Savory Oven Pancake
- Chocolate Muffins
- Mac and Cheese
Swedish Savory Oven Pancake
This recipe makes about a litre of batter and is perfect to make ahead and bring along. The pancake will be denser if you do not use baking powder and fluffier if you do. In Sweden, the dish is traditionally served with a dollop of lingonberry preserves, but is also delicious served with a fruit salad or green salad.
Preparation and cooking: About 1 hour
300 g (2/3 lb.) bacon lardons or pancetta
6 dl (5 cups) milk
3 dl (2½ cups) white flour
1/2 tsk (1/2 tsp) salt
1 tsk (1 tsp) baking powder (optional)
Grease the pan and set aside.
Fry the bacon lardons or pancetta and set aside to cool.
Stir the flour, salt and baking powder (if using) into half the milk and whisk to a smooth batter. Gradually add the rest of the milk and the eggs, one at a time, and whisk to a smooth batter with no lumps.
Pour the batter into the pan and add the bacon lardons/pancetta.
Bake on medium heat for about 45 minutes. Raise the temperature towards the end to brown if you prefer. Test with a toothpick in the middle – the pancake should not feel too loose or wet. If it does, bake for a few more minutes.
Let stand for a few minutes before serving.