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Swedish Oven Pancake

By , from the Culinate Kitchen collection
Serves 8
Total Time 1 hour


More thick custard than puffy crêpe, this “pancake” is the centerpiece of a substantial breakfast.


2 to 3 Tbsp. butter
2 cups flour
¼ cup sugar
1 tsp. salt
6 large eggs
4 cups milk
1 lemon, sliced into wedges
~ Raspberry jam


  1. Place butter in a 10-inch, oven-proof frying pan, and place pan in oven. Preheat oven to 375 degrees.
  2. Combine remaining ingredients in a deep mixing bowl and blend well. (An electric beater works well for this, but whisking will do.)
  3. When oven has reached 375 degrees, remove hot pan and pour in batter. Carefully return pan to the oven (it will be full) and bake for 50 minutes. Check to see whether the center is set. If not, continue to bake, checking every 5 minutes.
  4. When the pancake is set in the center, remove from the oven and let rest 5 minutes. Serve warm, with wedges of lemon and raspberry jam.


Low-fat milk is plenty rich for this recipe.

This content is from the Culinate Kitchen collection.

There are 6 comments on this item
Add a comment
Average Rating 5
33% recommend this recipe
1. by anonymous on Nov 3, 2007 at 3:31 AM PDT

In Sweden we usually add a kind of thick sliced bacon to this and have it for supper, very rarely just plain and for breakfast.

2. by Margie on Apr 5, 2008 at 5:20 PM PDT
Rating: five

Wow I just made this for my husband and me! Never had such a thick Swedish pancake in my life. I love the Swedish crepes and this seems like a super thick version of those. I had a slight problem at first though.. I poured the contents into a 10” skillet but it wasn’t deep enough for it all, so I had to transfer it to a much deeper one. It still came out fine and delicious. And very importantly.. do heed the checking each 5 mins. toward the end because it can be done surprisingly within that few minutes time. Set in the center does it! Thanks for a great recipe, this will be one of our usuals from now on and I can’t wait to serve it to guests.

3. by Kim on Apr 6, 2008 at 1:07 PM PDT

Thanks for the feedback, Margie. I realize that the 10-inch cast-iron skillet I use is quite deep. If you do go to a larger pan, you may need to adjust your baking time; sounds as if you did just that. The most important thing is to be sure the skillet is oven-proof!

4. by Margie on Apr 6, 2008 at 1:46 PM PDT

Hi Kim,
Nice to meet you! My pan was the same but just alot deeper, so it worked out just fine. We also happened to have a jar of lingonberry & raspberry spread in the fridge and topped it with that. Next time I want to try the savory way, with some good bacon, as anonymous from Sweden suggested. That sounds great, too.

5. by Chris Peterson on Jul 18, 2009 at 4:15 PM PDT

Could this be made with some fresh-ground flour and/or fresh-ground corn to make it a bit healthier?

6. by Carolyn on Jul 8, 2013 at 6:59 AM PDT

My grandmother taught me to make this with diced salt pork (fried) and in a 9X13 pan.

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