Swedish fläskpannkaka
Swedish oven pancake with browned salted pork belly, served with lingonberry preserves.
Preparation: 15 min · Cooking: 35 min · Total: 55 min · 4 servings
Ingredients
- 300 g salted cured pork belly — diced; contains pork; fry fully before baking
- 200 g wheat flour — wheat/gluten allergen
- 600 ml pasteurized milk — milk allergen; keep chilled
- 4 pc eggs — egg allergen; keep chilled
- 100 g lingonberry preserves — serve alongside after baking
Instructions
Measure and preheat
Measure 300 g salted cured pork belly, 200 g wheat flour, 600 ml pasteurized milk, 4 eggs and 100 g lingonberry preserves. Preheat a conventional oven to 225°C (or fan oven to 200°C). Keep the pork, milk and eggs chilled until needed.
Whisk batter and dice pork
Dice the pork into small pieces, removing any tough rind. In a bowl, whisk the flour with half the milk until smooth; whisk in the remaining milk and all four eggs. Keep raw pork and the batter separate, and wash hands and surfaces after handling pork.
Brown the pork
Fry the diced pork in a dry frying pan over medium heat for about 6–8 minutes until browned and cooked through. Transfer the pork to a plate. Use a little rendered pork fat to grease a 20 x 30 cm baking dish; leave the rest in the pan.
Bake the oven pancake
Pour the batter into the greased baking dish and scatter all the browned pork evenly over it. Bake in the middle of the preheated oven at 225°C conventional (200°C fan) for about 20–25 minutes, until puffed, golden and set in the center.
Bake fläskpannkaka: 1500 seconds
Rest and portion
Remove the baking dish from the oven and let the pancake stand for 5 minutes. Cut into four portions and serve the measured 100 g lingonberry preserves alongside, not mixed into the hot batter.
Check center and allergens
Check that no liquid batter remains in the center and the pork pieces are browned and cooked through; if using a food thermometer, the center should reach at least 74°C. If still wet, bake a few minutes more and recheck. Contains wheat/gluten, milk and egg; also contains pork.
Center set with no liquid batter; pork cooked through; center at least 74°C if checked.
Serve and store safely
Serve warm. Cool leftovers promptly and refrigerate covered at 4°C or colder within 2 hours, for up to 3 days. Reheat pancake portions until steaming hot throughout; add lingonberry preserves only after reheating.
Tips
- Whisk flour with only half the milk first to avoid lumps, and use rendered pork fat to grease the dish.
Common mistakes
- Do not pour batter over raw pork or remove the pancake while the center is still liquid.
Substitutions
- For a pork-free dish, omit the pork and use a suitable fat to grease the pan; it is then a plain oven pancake, not fläskpannkaka.
Storage
Cool promptly; refrigerate covered at 4°C or colder within 2 hours for up to 3 days. Store lingonberry preserves separately.
Reheating
Reheat pancake portions until steaming hot throughout; serve lingonberry preserves cold on the side after reheating.
About this recipe
Fläskpannkaka is a Swedish savory oven pancake with salted pork, commonly served with lingonberries. This version browns the pork first, then bakes it in the batter.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.