The Big Swedish Pancake
Submitted by JR
A puffy, golden oven-baked Swedish pancake sweetened with honey and made with whole wheat and all-purpose flour. Serves 4 for a cozy weekend brunch with minimal fuss.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
1 hrsForget standing over the stove flipping pancakes one by one. This Swedish-style pancake bakes in the oven as one big, glorious puff.
A thin batter of eggs, milk, honey, and a blend of whole wheat and all-purpose flour gets poured into a hot, buttered casserole dish and bakes until it rises dramatically and turns golden brown around the edges.
It puffs up like a soufflé in the oven, then deflates slightly as it cools, leaving you with custardy, eggy goodness inside and crisp, buttery edges all around.
Serve it straight from the dish with preserves, maple syrup, or fresh berries.
Kitchen Tips
- Beat the eggs until they’re really light and airy. That lift is what makes the pancake puff so dramatically in the oven
- Make sure the casserole dish is hot and the butter is sizzling before you pour the batter in. That initial blast of heat gives you those crispy edges
- Warm the honey slightly so it blends smoothly into the milk without clumping
- Serve immediately once it comes out of the oven. The puff is half the presentation and it starts to deflate within minutes
Ingredients
Directions
Heat a casserole dish that is 9 inches in diameter, then melt butter and coat the bottom and sides of the dish with it.
Mix honey with milk and stir into flour.
Beat eggs until very light and stir into flour mixture until well blended.
Pour into casserole dish and bake in a preheated-heated 375-degree oven until puffed and browned (30 to 35 minutes).
Serve with fruit preserves or syrup.
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