A delightful twist on the classic Swedish oven pancake, featuring crispy bacon and a fluffy, golden batter.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a consistent texture.
Cut the smoked bacon into bite-sized pieces and spread them evenly in an oven-proof dish.
Use a sharp knife for clean cuts and even cooking.
Place the dish with bacon in the oven and bake until the bacon is slightly crispy, about 10 minutes.
Keep an eye on the bacon to prevent overcooking.
In a mixing bowl, beat the eggs until frothy. Gradually add the salt, milk, and flour, whisking until smooth.
Adding the flour gradually prevents lumps in the batter.
Remove the bacon from the oven and carefully pour the batter over it.
Pour the batter evenly to ensure consistent cooking.
Return the dish to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden.
Avoid opening the oven door during baking to maintain the puffiness.
Serve immediately while the pancake is still puffed. Garnish with lingonberry jam or your preferred toppings.
Serving immediately preserves the pancake's airy texture.
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