Swedish Pancake Baked In The Oven Recipe 215 Food

SWEDISH OVEN PANCAKE WITH BACON

Steps:

• Snip bacon into bite-sized pieces and spread in 9" x 13" baking or oven proof dish. Place in pre-heated 180C/375F oven until bacon is slightly crispy but not dried out.
• Whilst the bacon is cooking, beat the eggs until frothy. Add salt, milk, and then the flour very gradually.
• Remove bacon from oven. Gently pour the egg mixture over the bacon.
• Return to oven for about 20 to 30 minutes, or until the pancake is puffed up & golden.
• Serve immediately, whilst still puffed up.
• For a traditional way of serving, garnish with: lingonberry jam, sour cream and brown sugar, or maple syrup.

SWEDISH BAKED PANCAKE

Steps:

• In a medium bowl, beat eggs with 1 cup of milk until well blended, then stir in salt, sugar & flour to make a smooth batter.
• Stir in remainder of milk, blending until smooth, then set batter aside for 10 minutes.
• Preheat oven to 400 degrees F, then butter a 8"x12" baking dish.
• Stir the batter slightly, then pour into prepared baking dish.
• Bake for 30 minutes, or until pancake is golden brown & puffy.
• Serve immediately topped with jam or fruit puree.

SWEDISH PANCAKES

Steps:

• Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
• Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

EASY OVEN-BAKED PANCAKE

Steps:

• Set oven to 400 degrees (bottom oven rack).
• melt the butter in a 9-inch square baking dish in the oven.
• In a medium bowl beat together eggs and 1/4 cup milk.
• In another bowl sift together flour, sugar, baking powder and salt; add to the egg/milk mixture; mix until combined.
• Slowly whisk in the remaining 1 cup milk.
• Pour into the hot baking dish over the melted butter.
• Bake for about 18-20 minutes.

OVEN-BAKED SWEDISH BACON PANCAKE (FLASKPANNKAKA)

Steps:

• Preheat oven to 450°F.
• To remove saltiness of pork, cover it in water in a small saucepan and boil for 2 minutes. Drain and repeat.
• Cut pork fat into small cubes. Cook the pork in a large skillet until crisp, then drain on paper towels.
• In a food processor, combine the eggs, milk, flour and lemon zest. Process until blended (or whisk in a large bowl).
• 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.
• Pour the batter into the pan and sprinkle the pork pieces evenly over the batter.
• Return the pan to the oven and bake until golden and fluffy, about 20 minutes.
• Serve at once. Dust with powdered sugar and serve with berries and whipped cream.

SWEDISH PANCAKES

Steps:

• Combine eggs, milk and butter, beating well.
• Sift flour, salt, and sugar together.
• Beat well.
• Cook as a pancake.
• Batter will be crepe thin.
• Spread with filling; roll and sprinkle with powdered sugar.

SWEDISH DESSERT PANCAKES

Steps:

• Lightly grease a plattar pan, pancake griddle, or frying pan. Preheat pan over medium-high burner until a drop of water sizzles on the surface.
• Beat the eggs, then mix in sugar, milk, flour, salt, and vanilla extract to make a thin batter.
• Pour the batter by tablespoons into the wells of the plattar pan or on to your griddle. Fry until golden, flipping once.
• Serve with whipped or sour cream and lingonberry preserves.

SWEDISH PANCAKES

Steps:

• Blend all ingredients in a food processor until combined.
• Heat a 7-inch nonstick or cast iron skillet until hot.
• Add a small amount of butter and immediately pour in one ladle full of batter.
• Quickly tilt pan to spread batter evenly over the bottom.
• When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown.
• Repeat with the remaining batter, stacking the pancakes on a plate.
• Serve sprinkled with sugar, Lingonberry Preserve, and sour cream as dessert or breakfast, or use fillings of choice and eat as a light supper.

TRADITIONAL SWEDISH PANCAKES

Steps:

• In a large mixing bowl, beat the eggs with half the milk.
• Beat in flour and salt until smooth.
• Stir in melted butter and remaining milk.
• Heat a griddle or large skillet with a small amount of vegetable oil.
• For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
• With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
• Serve immediately or keep warm while making the remaining pancakes.