Also called a "German Pancake" or "Dutch Baby"
Most breakfast food fans are familiar with the very thin, crêpe-like pannkakor or Swedish pancakes. Yet, they may not be familiar with the savory ugnspannkaka or "oven pancake" which may include bacon or salt-pork in the batter, or with plättar, a small pancake similar to silver dollar pancakes made with sour cream in the batter. Ugnspannkaka is similar to German pancakes (sometimes referred to as "Dutch Babies" from an Americanization of Deutsch the word for German in the German language) which are also oven-baked and often topped with lemon butter.
A Swedish oven pancake is a blend of sweet and savory flavors that usually adds bacon to the batter and is served with lingonberry jam. The Norwegian version of oven pancakes (fleskepannekaker) is often topped with cloudberries or wild strawberries or blueberries. For a healthier savory flavor, you made add lean sliced turkey, turkey bacon, or veggie bacon or tempeh, rather than bacon or salt-pork. In the picture above, it is topped with a triple berry topping and maple whipped cream. They can also be served with melted lemon butter, honey, powdered sugar, whipped cream, sour cream, shredded cheese, cottage cheese, cream cheese, honey goat cheese, plain yogurt, a jam or jelly of your choice, or North American maple syrup.
Nordic Oven Pancake
Serves 2
½ cup all-purpose flour
¾ cup low-fat cultured buttermilk
3 eggs, beatened
3 tablespoons melted butter
1 tablespoon honey
½ teaspoon lemon, maple, or vanilla extract (optional)
¼ teaspoon salt (optional)
Add one tablespoon of butter to cast iron pan and place in oven. Preheat oven to 450°F for ten minutes while preparing batter. Add three eggs to a medium-sized bowl and beat, Add in flour and buttermilk and salt, if using. Stir well, but allowing batter to be bubbly. Melt two tablespoons butter in a bowl in the microwave and stir in one tablespoon at a time into batter. Using buttery tablespoon measure one tablespoon of honey and add in extract of your choice, if using, and stir until just mixed in. Remove pre-heated cast iron pan from oven with oven mitts or pot holders and tilt pan slightly to coat bottom with the melted butter that is in it. Scrape batter into pan and bake for 12 to 15 minutes until the pancake puffs up and starts to look golden.
Triple-Berry Topping
½ cup frozen or fresh berries (blueberries, raspberries, and blackberries)
1 tablespoon lemon juice
1 tablespoon butter
1 tablespoon honey
½ teaspoon lemon extract
In a small saucepan, melt butter over low-heat and stir in berries. Stir in lemon juice, honey, and lemon extract. Stir regularly and keep very low. Serve hot by ladling sauce over pancake.
Serve with kaffe or Swedish Sweetened Tea and enjoy at brunch or anytime!
Scandinavian Sweetened Tea
2 teaspoons loose-leaf black tea
2 cups cups water
1 tablespoon honey and 1 ½ teaspoons lemon juice, or 1 ½ tablespoons of elderflower syrup
In a medium saucepan, add loose-leaf tea to water and bring to a a low boil. Turn heat down to low and add honey and lemon juice (or elderflower syrup) and stir until dissolved. Pour into tea pot or directly into cups through a tea strainer.
Janae J. Almen is a professional music instructor, composer, sound artist, and writer. She has a BA in Music/Education from Judson University and a MM in Computer Music/Composition from the Peabody Institute of the Johns Hopkins University. She is the founder of Perennial Music and Arts and is passionate about sharing her love of music and arts.