Serve the Oven Baked Bacon Pancake as a Swedish lunch with lingonberry jam and salad. Or, make it into an American-Swedish inspired breakfast and serve it with lingonberry jam, orange juice, and freshly brewed coffee.

Ingredients

4 - 6 portions

Make twice as much batter for a thicker pancake.

• 200 ml flour
• 600 ml milk
• 3 eggs
• 8-9 strips of bacon
• Lingonberry jam served on the side to taste

Directions

1. Preheat the oven to 225°C (437°F).
2. Put a single layer of the bacon strips in oblong oven-safe glass baking pan (3-qt, 9" x 13"). Let the bacon cook until well done and crispy. Leave the bacon fat in the pan. Cut the bacon into two inch wide strips and spread them out in the pan.
3. Prepare the batter as follows:
4. Mix the flour and half the milk together in a bowl until smooth and without lumps.
5. Add the eggs and mix well.
6. Add the remainder of the milk and mix well.
7. Slowly pour the batter into the pan with the bacon
8. Bake until the pancake rises with brown surface, 20 – 30 minutes.
9. Let the pancake cool off a little before cutting and serving it with lingonberry jam.

Other ingredients and suggestions for this Oven Baked Bacon Pancake:

• Replace the bacon with diced cooked ham.
• Omit the bacon and butter the dish before pouring the batter in. Serve with shrimp sauce on top as lunch.
• Non-diary version: Substituted with unsweetened almond milk.

Dessert or Luxurious Fika

Serve the Saffron Pancake for dessert or for a luxurious fika break (coffee break).

The Saffron Pancake is an old tradition on Gotland, an island in the Baltic Sea. The Gotlanders often serve the Saffron Pancake at weddings, at Christmas and other special occasions.

Serve the Saffron Pancake with whipped cream and mulberry jam on the side. Should mulberry jam be hard to come by, a tasty substitute for mulberry jam would be a blackberry jam. Especially homemade blackberry jam.

The Saffron Pancake is nicely paired with a glass of portwine or sherry when served as a dessert.

Ingredients

6 portions

• 200-400 ml cooked white short grain rice
• 300 ml half and half
• 200 ml whole milk
• 5 eggs
• 1 pinch salt
• 2 tbsp. sugar
• 0.70 grams (0.020 oz.) saffron
• 100-200 ml slivered almonds
• 100-200 ml seed-less raisins
• Blackberry jam and whipped cream served on the side

Directions

1. Let the cooked rice cool to room temperature.
2. Preheat the oven to 225°C (437°F).
3. Butter an oblong oven-safe glass baking pan (3-qt, 9" x 13").
4. Grind the saffron with a mortar and pestle.
5. Lightly whisk the eggs in a bowl until smooth.
6. Add the cream, milk, saffron, sugar and salt and mix well.
7. Add cooked rice.
8. Pour the mixture into your prepared baking pan.
9. Sprinkle the almonds and raisins, letting them sink into the mixture.
10. Bake about 30 minutes until the pancake is set with a brown surface.
11. Serve the pancake warm topped with homemade blackberry jam and whipped cream.

Other suggestions for this Saffron Pancake:

• Substitute half the sugar with vanilla sugar.
• Use less milk and cream and stir the ingredients into rice pudding/porridge. >>

Waffles are often served with cloudberry jam and, whipped cream. Waffles are not just for special occasions. Enjoy the Swedish waffle at your three o'clock fika break with freshly brewed coffee.

The Scandinavian waffles are thinner than Belgian Waffles which are usually served in the States. The Swedish waffles and waffle irons are usually formed in the shape of five hearts. Before the late 1800's, Swedish waffles forms were square.

Some waffle recipes date back several hundred years.

Additional Ingredients for Swedish Waffles

• Melted butter for the waffle iron.
• Cloudberry jam, fresh berries, or strawberry jam.
• Whipped cream to serve on top with jam or berries.

Should you prefer not to serve the waffles as they get ready, place them on a rack to stay crispy on the surface. Do not put them on top of each other as they will get saggy.

Waffles - Our Favorite Version

Very rich and buttery.

Ingredients

6-8 Waffles

• 400 ml (200 grams) all-purpose flour
• 200 ml cold water
• 100 grams unsalted butter
• 400 ml whipping cream

Directions - Our Favorite Version

1. Melt the butter and set it aside to let it cool off.
2. Mix the flour and the water together in a bowl.
3. Add the cooled off butter while lightly stiring.
4. Whip the cream until foamy.
5. Fold the whipped cream into the batter.
6. Heat up the waffle iron.
7. Lightly brush the iron with melted butter before pouring the batter.
8. The waffle is ready when golden on both sides and easily removed from the iron. If you use an electrical style Swedish waffle iron, the waffle is usually ready after the smoke has subdued, about 1.5 to 2 minutes.
9. Trim the edges if neccessary.
10. Serve the warm waffle topped with cloudberry jam and whipped cream.

Waffles - Without Butter (except for the iron)

Ingredients

8 Waffles

• 600 ml whipping cream
• 450 ml (225 grams) all-purpose flour
• 150 ml water

Directions - Waffles Without Butter

1. Whip the cream until very thick.
2. Sift the flour into the whipping cream.
3. Add the water while whisking.
4. Heat up the waffle iron.
5. Lightly brush the iron with melted butter before pouring the batter. After the two first waffles you may not need to brush the iron with butter.
6. The waffle is ready when golden on both sides and easily removed from the iron. If you use an electrical style Swedish waffle iron, the waffle is usually ready after the smoke has subdued, about 2 to 3 minutes.
7. Trim the edges if neccessary.
8. Serve the warm waffle topped with cloudberry jam and whipped cream.

Waffles - Extra Crispy

Ingredients

• 500 ml (300 grams) flour
• 1 tsp. baking powder
• 600 ml regular milk
• 250 grams butter, melted and cooled off
• 100 ml ice cold water

Directions - Extra Crispy

1. Mix the flour and the baking powder together in a bowl.
2. Add the milk while lightly whisking.
3. Add the butter and the water and mix well.
4. Heat up the waffle iron.
5. Lightly brush the iron with melted butter before pouring about 1 dl of batter for each waffle.
6. If you use an electrical style Swedish waffle iron, the waffle is usually ready after the smoke has subdued, about 1.5 to 2 minutes.
7. Serve the warm waffle topped with cloudberry jam and whipped cream.

Waffles Like in the 1700s

This is for you who are curious and experimental. The measurement "kvarter" is used which is an old measurement of volume, a quarter of a stop. A stop was 1.3 liters. The amount of flour needed is not given in measurement of volume nor weight but by the thickness of the blend. This recipe is from the housekeeper and cook book author Cajsa Warg. She wrote the cook book titled "Hjelpreda i Hushållningen För Unga Fruentimmer", "Young Ladies' Helper in Housekeeping", which was first published in Sweden in 1755.

Ingredients

• 1 kvarter (=32.7 cl viz. 325 ml) thick sour cream
• 2 kvarter (=65.4 cl viz. 650 ml) water
• ½ kvarter (=16.35 c1 viz. 175 ml) melted butter
• 2 eggs
• flour

Directions for the Housekeeper

• Whisk all well and add as much good wheat flour until it's thick but still runs off the whisk when it is lifted.

Use this recipe also for large and small pancakes (plättar).

A griddle for small pancakes allows cooking 7 at the time. Some griddles from the 1800s can, however, be rather large for up 18 small pancakes.

Be aware that when you use flour from the USA the pancakes will most likely taste more like American pancakes than Swedish although they look like Swedish pancakes. Some stores sell imported Swedish pancake mix that will give you the authentic flavor of a Swedish thin pancake, should you like to compare.

Ingredients Thin Pancakes and Plättar

• 250 ml flour
• 1/5 tsp. salt
• 600 ml milk
• 3 eggs
• 2 tbsp. melted butter
• Butter for the griddle

Ingredients Simple Thin Pancakes

Simple Thin Pancakes is an alternative that asks for more flour and less egg than Thin Pancakes. Prepare them same way as the Thin Pancakes and Plättar

• 300 ml flour
• 1/5 tsp. salt
• 600 ml milk
• 2 eggs
• 2 tbsp. melted butter
• Butter for the griddle

Directions for Thin Pancakes or Simple Thin Pancakes

1. Mix flour and salt in a bowl.
2. Add half of the milk while whisking until the batter is smooth without lumps.
3. Add the eggs and whisk.
4. Add the remaining milk while whisking.
5. Let the batter stand for about 30 minutes.
6. Whisk the melted butter into the batter.
7. Heat a frying pan or griddle on medium heat and melt a little butter in it.
8. Whisk the batter again before pouring about 0.5 to 1 deciliter of batter into the pan depending on the size of the pan. Wiggle the pan lightly so that the batter flows over the whole surface of the pan. The pancake should come out much thinner than an American pancake but not quite as thin as a French crepe.
9. The pancake is ready to turn when the surface on top is matt and no longer running, about 2 minutes. The opposite side should be brown.
10. Turn the pancake and for another minute. Be aware that the first pancake usually does not look as good as the rest.
11. Serve each pancake when ready, or stack them on top of each other on a plate. Another way is to fold each pancake in four and present all the pancakes on a serving plate.
12. Serve thin pancakes with granulated sugar so everybody can sprinkle it on top of their pancakes. Or, serve them with fresh berries or lingonberry jam, and whipped cream.

Norwegian Krumkake is easy to make, taste great and looks very pretty. We just had to include it although it falls under the category of Norwegian cooking.

Ingredients

• 4 eggs
• 200 grams sugar
• 200 grams butter
• 200 grams flour
• 3/4 tsp. ground cardamom

Directions

1. Melt butter and leave it to cool.
2. Beat eggs and sugar until fluffy.
3. Add butter.
4. Mix flour and cardamom and stir it in.
5. Let the batter stand and swell about 15 minutes.
6. Heat krumkake griddle.
7. Brush griddle with butter pour some batter (about 1.5 mm thick) and cook until light brown.
8. Roll each krumkake quickly into a cone using a cone roller or shape into bowl while still hot.
9. Serve as is or fill with whipped cream and cloudberry jam just before serving.