London is freezing at the moment. If you, like me, are living in a chilly, damp, poorly insulated house, this recipe is a good excuse to use the oven as a heater for a little while (as well as adding badly needed heating, leaving the oven open afterwards makes the house smell of bacon pancakes! And that can never be a bad thing.). Described as “Swedish comfort food” by Mr Meatball who I made it for yesterday, it needs very little work and few ingredients, so it is perfect for someone lazy, living off meagre student finances with an empty fridge. Rumour also has it Swedish air stewardesses make this a lot.
For two hungry persons, you need
- 3 eggs
- one pack of bacon or some other kind of smoked porky meat (400 grams)
- 2 deciliters flour
- 4 deciliters milk
- Salt (all Swedish cooking demands lots of salt. So think lavishly and salt with your heart)
- (Optional yet crucial) Lingonberry jam*
Put your oven to 225 degrees. Cut the bacon strips into smaller bits a wide, shallow oven pan. This is easily done with scissors. Put the pan into the oven and let the bacon pre-fry until it looks like the first picture in the slideshow, for about 10 minutes. Whilst that is in the oven, mix the flour and salt, and whisk in the milk slowly until you have an even mix. Crack in the eggs, whisk, and pour this on top of the bacon in the pan. I cut som parsley into it too but mainly to make it look pretty. Put the pan into the oven for 25-30 minutes until it has gone golden, and risen considerably. Once you take it out it will collapse upon itself. It should be a mellow brown in the edges, but gooey and yellow on the middle and inside. Cut into large slabs and eat with copious amounts of lingonberry jam. Enjoy!
* This is a sour, red jam, which like salt, comes in excessive amounts with most things considered Swedish traditional food. You can pick some up at your nearest IKEA, or if you’re in central London, get some here. Or you can supplement this with Cranberry sauce, but that woud be a shame.