Oven-baked pancake

Ingredients

• 3 packetsbacon
• 8eggs
• 150 mlcream
• 250 gcottage cheese
• 150 gmild cheese, such as cream cheese or Hushållsost

Instructions

1. 1

   Heat the oven

   Preheat the oven to 225°C.

2. 2

   Fry the bacon

   Snip the bacon into smaller pieces and fry them. Transfer the cooked bacon to an ovenproof dish.

3. 3

   Mix the eggs

   Meanwhile, whisk the eggs with the cream, then stir in the cottage cheese. Mix only until combined; do not over-whisk.

4. 4

   Layer the mixture

   Scatter the grated cheese over the bacon, then pour the egg mixture on top.

5. 5

   Bake until golden

   Bake for about 20 minutes, until the pancake is bubbling and has a golden-brown surface.

6. 6

   Serve warm

   Serve with lightly sweetened or unsweetened lingonberry jam.

What is an oven-baked pancake?

This is a savoury Swedish-style pancake baked in a dish rather than cooked in individual rounds. Pancakes baked in the oven are a practical way to feed several people at once, and bacon is a familiar savoury addition.

Here, cottage cheese adds soft, creamy curds while grated mild cheese melts over the bacon. The result is a rich, bubbling bake with crisp, savoury pieces underneath.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 47g protein, 6g carbs, 51g fat.

The eggs, cottage cheese, bacon and grated cheese provide most of the protein, while the bacon, cream and cheese contribute much of the fat. The recipe contains little in the way of starchy carbohydrates, so serve a portion with potatoes or bread and vegetables if you want a more balanced plate.

Why these ingredients work

Bacon: frying it before baking renders some fat and starts the browning, while smaller pieces make it easier to portion.

Cottage cheese: stirring it gently into the egg mixture gives the bake a curdled, tender texture rather than a completely smooth custard.

Mild cheese: a mild melting cheese adds a golden top without overpowering the bacon.

Mix the egg base gently

Whisk the eggs and cream just enough to combine them, then fold in the cottage cheese. Over-whisking is unnecessary and can break up the curds.

Pour the mixture evenly over the bacon and cheese so it reaches across the dish. The recipe does not specify a dish size, so choose one that holds the ingredients without filling it to the brim.

Look for bubbling and colour

The stated baking time is about 20 minutes at 225°C. Use the visual cues as well as the timer: the surface should be golden brown and the pancake bubbling.

If the centre still looks very loose when the top has coloured, give it a little longer and check again. Let it settle briefly after baking so it is easier to serve.

Serve with lingonberry

The recipe suggests lightly sweetened or unsweetened lingonberry jam alongside the savoury bake. Its tart, fruity flavour makes a bright contrast to the bacon and cheese.

A crisp green salad or simply dressed vegetables also work well if you want a fresh side.

Plan the timing

Allow time to fry the bacon and assemble the dish before the roughly 20-minute bake. The total preparation time is not specified, so the oven time is only one part of the overall cooking time.

You can prepare the egg mixture while the bacon fries, as the method directs, to keep the work moving.

Recipe notes & tips

• Cut the bacon into fairly small pieces so it spreads evenly through the dish.
• Fry the bacon before baking as directed, then drain off excess fat if the pan is very greasy.
• Grate the cheese yourself if you want it to scatter evenly over the bacon.
• Mix the cottage cheese in gently to keep some of its curds intact.
• Start checking the bake at around 20 minutes and use the bubbling, golden surface as your cue.
• Serve the lingonberry jam on the side so everyone can choose how much to add.

Variations

• Add black pepper: season the egg mixture with a little freshly ground pepper.
• Use another mild cheese: choose a similar cheese that melts well.
• Add herbs: scatter chopped chives over the finished bake.
• Serve with greens: add a crisp salad for freshness alongside the rich pancake.
• Choose unsweetened lingonberry: serve it on the side for a sharper contrast.

Common mistakes to avoid

• Over-whisking the eggs: mix only until the eggs and cream are combined, then stir in the cottage cheese gently.
• Skipping the frying step: cook the bacon pieces before adding them to the dish, as the recipe directs.
• Uneven topping: spread the bacon and grated cheese across the dish before pouring over the egg mixture.
• Relying only on the timer: check for a bubbling bake and golden-brown surface around the 20-minute mark.
• Overfilling the dish: leave room for the mixture to bubble as it bakes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until hot throughout in the oven or microwave; the surface may soften after chilling.

Frequently asked questions