The oven pancake is very different to it's thin cousin, which is fried and flipped in a frying pan. The oven pancake is much thicker and with a unique taste.
It's really easy to make, and traditionally eaten on Thursdays after a tasty pea soup with salty bacon.
INGREDIENTS (Serves 6 )
150 g plain flour
½ tsp salt
600 ml milk
Preheat the oven to 225°C. Grease an ovenproof dish of about 30 x 22 cm.
Put the flour and salt in a bowl and whisk in half the milk to make a lump-free paste. Add the rest of the milk while continuing to whisk. Lastly, add the eggs and stir to a smooth blend.
Pour the mixture into the dish and bake in the middle of the oven for about 25 minutes until the pancake is golden and puffs up.
Cut into pieces and serve with jam or apple sauce and a carrot salad on the side.
It is also popular to eat oven pancake with bacon and lingonberry jam.
Photo: Susanne Walström/imagebank.sweden.se