Swedish Oven Pancake
Swedish oven pancake baked in a dish and served with berries.
Preparation: 15 min · Cooking: 35 min · Total: 55 min · 8 servings
Ingredients
- 250 g plain wheat flour
- 600 ml pasteurized whole milk
- 4 pc large eggs
- 40 g unsalted butter, melted and cooled
- 150 g fresh or thawed berries
- 0.3 tsp fine salt
Instructions
Measure the ingredients
Measure 250 g plain wheat flour, 600 ml pasteurized whole milk, 4 large eggs, 40 g melted and cooled unsalted butter, 150 g fresh or thawed berries and ¼ tsp fine salt. Keep the berries chilled until serving.
All ingredients are measured; berries remain chilled.
Preheat and butter the dish
Set a rack in the middle of the oven and preheat to 220°C conventional or 200°C fan. Put a 20 × 30 cm ovenproof dish in the hot oven for 5 minutes. Using oven gloves, remove it to a heatproof surface and brush the base and sides with 20 g of the melted butter.
Oven is hot and the 20 × 30 cm dish is coated with butter.
Check dish after 5 minutes: 300 seconds
Whisk the batter
Whisk the 250 g flour and ¼ tsp salt with about 200 ml of the milk until smooth. Whisk in the remaining 400 ml milk, then the 4 eggs and the remaining 20 g cooled melted butter. The batter should be smooth and pourable, without dry flour.
Batter is smooth and pourable, with no dry flour.
Fill the baking dish
Pour the batter into the buttered 20 × 30 cm dish. Set it on the middle rack of the preheated oven; keep the 150 g berries separate for serving.
Batter is level in the dish and berries remain separate.
Bake until set
Bake at 220°C conventional or 200°C fan for 25–35 minutes. Start checking after 25 minutes: the edges should be golden and the middle set, not liquid. An instant-read thermometer inserted in the centre should reach at least 71°C for this egg dish; bake longer if needed.
Centre is set rather than liquid; thermometer reads at least 71°C.
Check baking after 25 minutes: 1500 seconds
Rest and serve with berries
Take the dish out with oven gloves and rest the pancake for 5 minutes; some sinking is normal. Cut into 8 portions and serve warm with the 150 g berries, which should be washed if fresh or fully thawed if frozen.
Pancake has rested 5 minutes and berries are ready to eat.
Rest 5 minutes: 300 seconds
Tips
- A little deflation after baking is normal; the centre should not be wet.
Common mistakes
- Do not put the berries into the batter in this version; their added moisture can delay setting.
- Do not remove the pancake while the centre is still liquid.
Substitutions
- For a different topping, use another washed, ready-to-eat fruit; this changes the serving flavour, not the baking method.
Storage
Cool and refrigerate within 2 hours in a covered container at 4°C or below; use within 2 days. Store berries separately.
Reheating
Reheat leftover pancake covered in a 160°C oven until the centre reaches 74°C. Add cold berries only after reheating.
About this recipe
Ugnspannkaka is a Swedish oven-baked pancake often served as a shared meal. Berries are served alongside in this version rather than baked into the batter.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.