One of the most well-known Swedish foods in America is the Swedish pancake (pannkaka). These crepe-like griddle cakes are thin, dense, and delightful. Served with whipped cream and lingonberries - mmmm!
But here's something a little different. The pork pancake (fläskpannkaka). It combines two of my many favorite things: Swedish pancakes and bacon.
This is a well-loved Swedish dinner dish because of its simplicity. It's a great weekend breakfast dish or dinner on a busy weeknight. With only four ingredients, it's a snap to put together.
Ingredients:
- 3/4 pound bacon;
- 3 eggs;
- 3 1/4 cups milk;
- 1 3/4 cup flour;
Preheat oven to 425º F.
Cut bacon into small pieces. Place in 9" by 12" baking dish, and put into the oven to brown. Stir occasionally. This should take about 5 minutes.
While bacon cooks, whisk together eggs, milk, and flour. Mixture will have the consistency of a thick cream.
Once bacon is browned, remove dish from oven and pour mixture over bacon. Return to oven, and bake for 25-30 minutes. Pancake will be set and lightly browning.
Remove from oven, and let sit for a few minutes before cutting. Serve with lingonberries or by itself.
Wasn't that an easy dinner? Try it on March 4th, which is International Pancake Day.
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