Whether you are in a hurry or you just want to offer your little ones or yourself a healthy lunch but without much effort, this recipe is for you! Basic ingredients, quick to put together and no fuss cleaning as it is all done in the oven. The English-speaking world know this as ”Baby Dutch Pancake” or ”German Pancake” but in Sweden we call this a fläskpannkaka (bacon pancake) and it is done in the oven on the big trays. Enjoy!

INGREDIENTS

• 3 dl flour (you can use your regular wheat flour or, an ancient grain one such as spelt flour)
• 6 dl whole milk
• 6 eggs
• salt to taste
• 300 g nitrite-free bacon (without E250!)
• 50 g shredded Parmigiano-Reggiano
• handful of chives

DIRECTIONS

1. Preheat oven at 200°C.
2. In a big oven tray, lined with smoke-free non-toxic parchment paper (or use a steel tray), add your cubed bacon and place in the oven and allow to crisp.
3. In the meanwhile, in a mixing bowl add flour, milk and eggs and mix this well. Then add your chives and shredded Parmigiano. Mix well again.
4. When your bacon is ready, take it out of the oven and add the egg mixture right on top.
5. Add again to the oven and allow it 15-20 minutes OR until the surface is crispy (apparently) and browning (check my picture for reference).

In Sweden we like to have this with some cottage cheese and lingonberry jam on the side. But you can eat it alone or perhaps a fermented side of ketchup. It makes a perfect lunch or breakfast for little ones, for school or to pack it up if going outside on a winter day. Enjoy!