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Oven Pancake with Bacon and Lingonberries

Oven Pancake with Bacon and Lingonberries
This oven-baked pancake is the perfect dish for a lazy morning brunch. The crispy bacon adds a salty crunch, while the tart lingonberries provide a refreshing contrast. It's my go-to recipe when friends drop by unexpectedly, as it's easy to make with simple ingredients yet always impresses. The warm, comforting flavors and textures make this a dish you'll want to make again and again. Your guests will love the combination of savory and sweet in every bite.
Ingredients
  • 1.75 liters whole milk (7 cups)
  • 570 grams all-purpose flour (4 1/2 cups)
  • 4 eggs
  • 3 grams salt (1/2 teaspoon)
  • 125 grams crispy bacon strips (1 package)
  • Lingonberry jam
  • Thinly sliced red cabbage
  • Orange slices for garnish
Instructions

1. 1. Preheat the oven to 425°F (220°C).

2. 2. Arrange the bacon strips on a small baking sheet and bake for about 10 minutes until crispy. Remove from the oven and let cool.

3. 3. In a large mixing bowl, whisk together the eggs, half of the milk, flour, and salt until smooth.

4. 4. Gradually add the remaining milk to the batter, whisking constantly to avoid lumps.

5. 5. Crumble the cooled bacon into small pieces.

6. 6. Pour the batter into a greased 9x13 inch (23x33 cm) baking dish, and sprinkle the crumbled bacon evenly over the top.

7. 7. Bake the pancake for 30 minutes or until golden brown and set in the center.

8. 8. Remove the pancake from the oven and let it cool for 5 minutes before serving.

9. 9. Serve the oven pancake warm, topped with lingonberry jam and thinly sliced red cabbage on the side. Garnish with orange slices for added freshness and color.

Tools
  • baking sheet
  • whisk
  • mixing bowl
  • oven
  • measuring cups
  • measuring spoons
  • wooden spoon

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