In Sweden we have a thick oven pancake, which is usually eaten with crispy streaky bacon and lingonberry jam. On shrove Tuesday itself we eat a very special bun filled with almond paste and whipped cream (go try one at the Scandinavian Kitchen!). 


1.35kg of plain flour 

600 ml of full fat milk

3 Eggs

1/2 Tsp salt

2 tbsp melted butter


Lingonberry jam


  1. Whisk all of the flour with half of the milk to a lumpfree, even batter.
  2. Add the rest of the milk, eggs and salt.
  3. Let the batter sit for about 20 mins and then add the melted butter. 
  4. Once the batter has stood to rest, pour it into a greased oven tray measuring about 30 x 40 cm. 
  5. Pop in the oven for about 20 min on 225°C. 
  6. Test if it's ready with a stick, which should come out dry. 
  7. Fry the bacon crispy, and serve the pancake with the bacon and lingonberry jam. 

Thanks to Sofia Myrholm for contributing the recipe.
Photo by Sorgul