Swedish Oven Pancake with Pork and Lingonberries (Fläskpannkaka)
By Culiora
A classic Swedish thick-baked oven pancake filled with crispy cured pork belly and baked to golden perfection. The fluffy batter rises beautifully in the oven, balancing the savory richness of the pork against the sweet-tart bite of stirred lingonberries.
- Servings: 4
- Prep time: 15 min
- Cook time: 35 min
- Total time: 50 min
Ingredients
- 300 g cured pork belly (or smoked pork belly/bacon), diced
- 4 pcs eggs
- 8 dl whole milk
- 4 dl all-purpose flour
- 0.5 tsp salt
- 250 g sugared lingonberries (rårörda lingon)
Instructions
- Preheat the oven to 225°C using conventional top and bottom heat.
- Spread the diced pork belly evenly in a roasting pan or baking dish (approx. 30 x 40 cm). Place the pan into the cold oven while it heats up so the pork renders its fat and turns lightly browned, about 10–12 minutes. If the pork is lean, dot with a bit of butter.
- Meanwhile, whisk together the all-purpose flour, salt, and half of the milk in a mixing bowl until completely smooth and lump-free. Then whisk in the remaining milk followed by the eggs, one at a time.
- Carefully remove the hot pan with the pork from the oven. Tilt the pan to ensure the rendered fat coats the bottom and sides evenly. Immediately pour the pancake batter over the hot pork.
- Bake in the center of the oven for 25–30 minutes until the pancake has risen well, developed a deep golden-brown color, and set completely in the center. Do not open the oven door during the first 20 minutes to prevent the pancake from deflating.
- Remove the oven pancake from the oven and let it rest for 3–5 minutes to settle slightly. Cut into squares and serve immediately with a generous helping of sugared lingonberries.