Thick Oven Baked Pancakes

Mr Smith gets in the kitchen to cook Thick Oven Baked Pancakes or more correctly, Tjockpannkaka from Sweden.

It was about time that Mr Smith started to road test The Nordic Cookbook from Magnus Nilsson.  It is definitely a tome of food and techniques of Nordic cuisine, something that Mr Smith loves.

So time to get experimenting and seeing what can be done at home.

After a short debate the Thick Oven Baked Pancakes sounded perfect for a chilly winters day, good comfort food.

Heading in to the kitchen, Mr Smith got all the ingredients out (not many to worry about), flour, milk, egg, salt & butter.  This was another deciding factor in what to make, definite lack of inspiration today.

A nice batter was made and dropped in to melted butter in an oven dish, then popped in to the oven for half an hour.  Now the hard part, waiting for it to cook!

Thick Oven Baked Pancake
Straight from the oven

Having to wait 5 minutes for it to cool a bit was tough going, but definitely helped getting it out of the dish.

The book suggests serving with Jam, Sugared Lingonberries and Cream or with sugar.  Although there was some lingonberry jam around, the decision was to use some good natural yogurt and home preserved blackcurrants with their juice.

Thick Oven Baked Pancake-4
Served with yogurt and preserved blackcurrants

They tasted delicious together with the pancake, which was definitely thick and a pancake.  Lovely lunch time meal and very comforting.  Next time Mr Smith is going to add a bit of cinnamon or cardamom to the flour just to add a variation, but this version was lovely.

Mr Smith is looking forward to trying more from the book

From the book, serves 4:

  • 250g plain flour
  • 4 eggs
  • pinch of salt
  • 1 litre of milk
  • 50g butter

Make the batter by whisking the flour, eggs, salt and half the milk.  Make sure there are no lumps left.  Add the rest of the milk while whisking all the time.

Melt the butter in the over dish in the oven which is at 225c.  When completely melted pour in the batter and put in the oven for 25-30 minutes until completely set.

Leave stand for 5 minutes.

Serve and enjoy, Mr Smith did!


Author: The Mr Smith

Photographer, Gourmet, Cook, Oenophile, Traveller, International Athlete, Investor, bit of a Geek and observer of life

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