29 May 2024
Summer Eats: Ugnspannkaka (Oven Pancake)
Community Expat Cookbook Swedish Culture

Summer Eats: Ugnspannkaka (Oven Pancake)

School’s out and hordes of holiday-heady and hungry children are suddenly at home during the day. So what to make? For a no-fuss lunch that suits all ages, it’s a no-brainer – Ugnspannkaka.

During school holidays I suddenly that the number of kids turning up at mealtimes in my household can vary from 2 to 10, depending on what friends/relations/random new acquaintances my kids have brought round. At times like that –  it is great to be able to make a lunch which is known and loved by all – with minimal effort from moi.  

Every child who has lived in Sweden more than a couple of months will have come across this dish in school or nursery. It is indeed a classic. In the olden days, it was often served with bits of smoked and fried pork inside – then called Fläskpannkaka (Pork Pancake) and served with Lingonberry jam (what isn’t?). However, today it’s not very common to eat it that way and the sweet version is the norm.

In school, Ugnspannkaka is often served with ‘saftsås’, which (luckily) is easily forgettable and seems to exist only in school cafeterias. But this type of pancake can also be found in traditional Swedish eateries, generally served with jam and whipped cream.  There is also the Gotland variety Saffranspannkaka – which traditionally involves adding rice porridge, saffron and almonds – but that’s another recipe altogether.

This is by far the best recipe for Ugnspannkaka that I have ever come across. When made correctly, you should get a light, fluffy and airy pancake with a crispy top – very far removed from the soft and stodgy (but still loved) version served in schools.

 

What you’ll need:

8 dl full fat milk

3 dl flour

4 eggs

50 g butter

1 teaspoon baking powder

0.5 teaspoon salt

1 teaspoon vanilla sugar

pinch of sugar

 

What to do:

Pre-heat oven to 200 degrees. Melt the butter in a saucepan over moderate heat. Whisk together milk and flour, avoid a lumpy batter by adding the flour a little at a time. Whisk in the eggs and the rest of the dry ingredients.

Pour half of the melted butter into a 1-inch deep (or so) oven tray and the rest into the batter. Mix. Make sure the butter coats the tray evenly and then pour in the batter.

Bake in the oven for about 35 minutes until golden.

 

Serve hot with blueberry/raspberry/strawberry jam and perhaps whipped cream. For special occasions or if you want to be the most popular mum in your street – bring out the ice-cream. 

pancake-oven-recipe-swedish

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