Baked Swedish Pancake
This airy baked pancake—light yet custardy, with a golden, slightly crisp edge—is a Swedish classic elevated by a bright cranberry-orange relish and a slow drizzle of maple syrup. The batter, blended smooth with eggs, flour, and milk, bakes into a tender, soufflé-like whole that’s just as satisfying as it is simple. A dusting of powdered sugar and fresh strawberries add a delicate sweetness, making it feel like a celebration in every bite. Worth the effort for brunch or a leisurely weekend morning, it’s the kind of dish that disappears fast—guests will be reaching for seconds before the last crumb is gone.
Ingredients
- butter2.0 tbsp
- eggs6.0
- flour1.0 cup
- jam4.0 servings
- maple syrup4.0 servings
- milk1.0 cup
- cranberry-orange relish4.0 servings
- powdered sugar4.0 servings
- salt1.0 Dash
- strawberries4.0 servings
Nutrition
Directions
- 1
Preheat the oven to 425°F (220°C). Place the butter in a 9x13-inch baking dish and put it in the oven to melt.
- 2
In a large bowl, whisk together the eggs, milk, flour, and salt until smooth and free of lumps.
- 3
Carefully remove the hot baking dish from the oven and pour the batter over the melted butter. Do not stir.
- 4
Bake for 20-25 minutes, until the pancake is puffed and golden brown around the edges.
- 5
Remove from the oven and let cool for 5 minutes; the pancake will deflate slightly.
- 6
Slice into squares and serve immediately with powdered sugar, jam, maple syrup, cranberry-orange relish, and fresh strawberries.
- 7
Enjoy this traditional Swedish pancake, known as ugnspannkaka, for a hearty breakfast or dessert.
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