Swedish Oven Pancake – “Ugnspannkaka”

A Swedish classic usually served with fried bacon and lingon berry jam. To substitute the smoki- and saltiness, this version is served with fried mushrooms flavoured with liquid smoke and soy sauce. YUM!



Oven pancake

  • 160g / 5,6 oz plain flour
  • 1 tsp salt
  • 6dl / 21 oz milk
  • 3 eggs

Mushroom “bacon”

  • A couple mushrooms, finely diced (more than you think per person)
  • Soy sauce
  • Liquid smoke

To serve

  • Lingon berry jam or thawed lingon berries stirred with some sweetener


  1. Preheat the oven to 225C / 450F, and grease a oven proof ramekin, about 20x30cm / 8×12 inches.
  2. Mix the flour and salt. Add half the milk and mix until a smooth mixture.
  3. Stir in the remaining milk and eggs.
  4. Transfer to the prepared ramekin, and bake for 30-40 minutes. If it catches to much colour, cover with aluminum foil. Let cool for 10 minutes before serving.
  5. While baking, pan fry the finely diced mushrooms in some oil and salt. Once it has gotten a lot of colour, turn off the heat, add a splash or two of soy sauce, a liiiittle splash of liquid smoke while stirring to coat all the mushroom.
  6. Slice up the ovine pancake, and serve with mushroom “bacon” and lingon berry jam!

Keywords: swedish, ugnspannkaka, pannkakor, svensk, klassisk, classic, vegeterian, vegetarisk, meal prep, matlådor, oven pancake, bacon, med fläsk

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