Description
Äggakaga is a traditional South Swedish thick pancake.
Ingredients
Scale
- 4 eggs
- 1 2/3 cup (400 ml) milk
- cup (175 ml) regular flour
- 1 ½ tablespoon brown sugar
- 1 teaspoon salt
- freshly milled pepper
- plenty of butter for frying
- l/2 lb (250 g) smoked bacon, sliced
- 2 sprigs fresh rosemary, chopped
Instructions
- Crack the eggs in a bowl and whisk them together with the milk.
- Add salt, pepper and sugar.
- Sift the flour into the batter little by little to avoid lumps. The mixture is done when all is well mixed and has become a smooth batter.
- Let it rest on the counter while you fry the smoked bacon. Add the rosemary to the bacon when its almost done.
- Set the bacon aside and reserve the fat, as that will be use when cooking the pancake.
- The pancake should be about 1- 1 ½” thick so a regular frying pan (about 10″-11″ wide) that can fit the whole batter will work perfectly. Heat up the pan and melt a large lump of butter.
- Lower the heat to medium and pour in the batter. With a spatula, scrape the bottom and move the firm batter into the middle of the pan to prevent the mixture being burnt. Continue until all batter is firm.
- Turn the cake by covering the pan with a plate before turning.
- Add some more butter if necessary before sliding the cake onto the pan again, raise the temperature slightly and cook until the cake has browned underneath.
- Turn one more time. This time add the bacon fat before sliding the cake onto the pan.
- The cake is done when it’s golden brown on both sides.
- Top the cake with the fried Rosemary bacon and enjoy with lingonberry or cranberry jam. Best served with either milk or beer.
- Prep Time: 15 mins
- Cook Time: 15 mins