I get busy-- as you can tell it's been almost 3 months since my last entry, but I made a quick "Oven Pancake" last week, and managed to take one (not very good) photo of it right before I devoured it.
Oven Pancake, or Ugnspannkaka as we call them in Da Ol' Country, is also similar to Dutch Babies, or German Pancakes, but the ratio of flour, eggs and milk is a little different. Traditionally, a Swedish Ugnspannkaka (Oongs-pun-KA-kah) is served slathered in melted butter, topped with lingonberry preserves, and sides of crispy bacon. It sounds like it should be a breakfast meal, and honestly, I don't know why it couldn't be, but we have always eaten it for dinner growing up. I didn't have any bacon that night, but I did have some homemade frozen pork-sausage patties which were delicious on the side as well.
INGREDIENTS:
2 eggs
2 cups milk
1 cup flour
1/2 tsp salt
Butter for greasing baking dish, and for spreading on top
Cranberry or lingonberry preserves (or other fresh fruit, or other preserves of your choice)
[Could that list of ingredients be any easier? You probably have all of that on any given night.]
DIRECTIONS: Beat all ingredients in a bowl, until well blended and a little bit frothy at the top.
Pour into a buttered baking container of some sort. (A small lasagna pan, for instance, or an oven proof cast iron skillet would also work as long as there was plenty of butter in the bottom of whatever it is to keep the crust from sticking.)
Bake at 375-400 degrees for 30-40 minutes. (If your oven tends to run hot, go for 375. You don't want the top to burn.) The Oven Pancake is done when it's browned on top, bubbling and fluffed up around the edges and the center is firm to the touch.
I'm making this in the morning.... would you say you used a 9×13 pan, or something smaller...?
ReplyDeleteThe boys loved it! And ate the whole pan between the two of them:) I didn't have any jam, so they put peanut butter and syrup on it.
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