Entree: Sweden – Skane / South Sweden – Äggakaka (Thick skillet-baked egg pancake from Skåne traditionally served with fried pork and lingonberry jam)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 6 large eggs, approx. 10 oz (280 g)
- 1 1/2 cups (360 ml) milk
- 1 cup (120 g) all-purpose flour
- 1/2 tsp (3 g) salt
- 3 tbsp (45 g) granulated sugar (optional, for slight sweetness)
- 4 tbsp (60 g) unsalted butter, plus extra for frying
- 8 slices smoked or unsmoked pork belly or thick bacon, approx. 8 oz (225 g)
- 1/2 cup (160 g) lingonberry jam or fresh lingonberries with sugar
- Freshly ground black pepper to taste
- Chopped chives or parsley for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C) if finishing in the oven. In a large bowl, whisk together eggs, milk, flour, salt, and sugar until smooth and slightly frothy. Let batter rest 10 minutes.
2. In a large ovenproof skillet (10–12 inch / 25–30 cm), melt 2 tbsp (30 g) butter over medium heat until foaming and lightly browned for a nutty flavor. Keep the skillet hot.
3. Fry the pork belly or bacon slices in a separate pan until crisp; drain on paper towels and set aside.
4. Pour the batter into the hot buttered skillet. Reduce heat to medium-low and cook gently 6–8 minutes until the edges set and the bottom is golden brown. Shake the pan occasionally to prevent sticking.
5. Transfer the skillet to the preheated oven and bake 10–12 minutes more until puffed and just set in the center. Alternatively, if not using an oven, cover the skillet and cook on very low heat 12–15 minutes until set.
6. Remove from oven, add remaining 1–2 tbsp (15–30 g) butter on top to melt, and let settle 1 minute. Slice or cut into portions.
7. Serve Äggakaka warm topped with crisp pork slices, a generous spoonful of lingonberry jam, freshly ground black pepper, and a sprinkle of chives or parsley if desired.