Oven pancake with bacon
Oven pancake with bacon and blueberries
- 6 eggs
- 5 dl whole milk
- 50 g melted butter
- 0.5 ts salt
- 2 dl sifted spelt flour
- 2 dl oatmeal
- 200 g bacon
- 1 glass of blueberry jam
- Set the oven to 200 degrees, top and bottom heat.
- Whisk together the ingredients until you have a smooth, lump-free pancake batter. Let it rise for at least 10 minutes. You can make the batter a few hours in advance.
- Cover a baking tray with baking paper and pour the batter over the tray. Distribute the bacon slices on top of the batter.
- Bake on the bottom rack until the pancake is golden and cooked through, about 20-30 minutes.
- Serve with stirred blueberries or blueberry jam. Personally, I like and really love cottage cheese as a side dish for dinner pancakes with blueberries and bacon.
Thick oven pancakes with bacon and blueberries have everything you could want - it's sweet, salty and sour all at once. You can serve this dish for dinner or lunch and it's often a hit with both young and old. Linda Stuhaug says this about the recipe: - Pancakes are a dinner favorite for many children. Personally, dinner pancakes bring back many good memories for me. But it can be time-consuming to fry up a tower of pancakes for a hungry family. So how about throwing everything in a deep pan in the oven instead? Then you get everything in one go, and you can do something else while the pancake cooks itself. I've made a slightly thicker and more nutritious version, without compromising on the taste. - Tip: You can also bake blueberries right into the oven pancake. Spread fresh or frozen berries over the batter before topping with bacon. The recipe is taken from the book "Kvardagsmiddaggar: Alt-i-eitt gryte, from eller panne".
