1. In a large skillet, cook the bacon slices over medium heat until crispy. Drain on paper towels and set aside.

2. In a mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.

3. Melt the butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring frequently with a spatula, until the eggs are scrambled to your liking. Remove from heat.

4. In a separate bowl, mix the flour, sugar, and lingonberries. Gently fold this into the scrambled eggs until just combined.

5. Return the skillet to the stove over low heat. Pour in the egg and lingonberry mixture, spreading it out into an even layer. Cook for 4-5 minutes, until the bottom is golden brown and the pancake is set.

6. Carefully slide the pancake onto a plate, then invert it back into the skillet. Cook the other side for another 4-5 minutes, until golden brown.

7. Serve the lingonberry pancake alongside the scrambled eggs and crispy bacon. Enjoy your comforting breakfast!