1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and evenly spread the crumbled bacon across it. Bake for 5 minutes, or until the bacon is crispy.

2. In a large bowl, whisk together 475ml (2 cups) of milk, 2 eggs, 250g (2 1/4 cups) of flour, and a pinch of salt. Pour this mixture over the baked bacon pieces.

3. Transfer the mixture to the baking sheet and bake for an additional 20-25 minutes, or until the pancake is set and has a lovely golden brown color.

4. Cut the pancake into wedges and serve with a dollop of lingonberry jam - a sweet and tart Swedish preserve made from lingonberries - and a sprinkle of grated carrot on the side.