Ugnspannkaka (Swedish oven pancake)
40 min · 21 g protein · 324 cals / serving
The Swedish oven pancake: one big, golden pancake baked in a roasting tin until puffed and crisp at the edges and soft and custardy in the middle. Kvarg whisked into the batter makes it richer in protein and a little creamier, and it is cut into squares and served with lingonberry jam.
Ingredients
Batter
- 1 cup + 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1 1/2 cups skimmed milk, 0.5% fat, fortified
- 4 eggs
- 1 1/4 cups quark
- 2 tsp butter, for the tin
To serve
- 1/2 cup lingonberry jam, reduced sugar, lightly sweetened
Steps
- Whisk the flour and salt with about half the milk to a smooth, thick batter, then whisk in the rest of the milk, the eggs and the kvarg until no lumps remain. Let it rest while the oven heats.
- Heat the oven to 425°F. Put the butter in a roasting tin about 25×35 cm (10×14 inches) and set it in the oven for 2–3 minutes until melted and sizzling.
- Take the tin out, tilt it so the butter covers the bottom, whisk the batter once more and pour it in. Bake on the middle shelf for 25–30 minutes until puffed, golden brown and set in the middle (a knife comes out clean).
- Let it settle for a few minutes (it sinks, as it should), cut into squares and serve with lingonberry jam.
Good to know
Can I add bacon like the classic?
The traditional Thursday version often has diced fried pork (fläsk) baked in. For a vegetarian version that keeps the savoury note, scatter 200 g fried mushrooms and some chives over the batter before baking.
Why kvarg in the batter?
It adds protein and a gentle richness, and the pancake still puffs and browns like the original. Whisk it in well so there are no white specks.
Leftovers?
Squares keep two days in the fridge and are good cold in a lunch box, or reheated in a hot pan.
Alternative
Per
- Calories
- 130
- Protein
- (27%)
- 9 g
- Fat
- (23%)
- 3 g
- Carbohydrates
- (50%)
- 16 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 174 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1295 kcal goes into the pot and 1113 g of ingredients comes out as about 995 g of food: 130 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.