Brunch. I love that word. For me it’s tied with fun times with friends on a lazy Sunday afternoon. Almost festive. This Swedish oven baked pancake is a wonderful option next time you have friends staying for the weekend. Traditionally chunks of bacon are added to the batter before baking, although I prefer it without. The reason being has nothing to do with taste or flavour. Serving it plain gives you the opportunity to consume it savoury or sweet. A side of fried bacon or sausages drizzled with maple syrup is a mouth watering salty option. Whipped cream and strawberry or blueberry jam with a dusting of icing sugar is ideal for the sweet tooth. It’s easy to make and its moon landscape surface is sure to make a longer lasting impression than the more common flat pancake.
3 cups milk
1 1/3 cups flour
pinch of salt and sugar.
Pre-heat the oven to 425F.
In a large bowl, sift the flour into the milk and whisk together until a smooth mixture forms.
Add the eggs, salt and sugar and keep whisking until well blended.
Pour into a buttered 11”X17” baking tray and bake in the middle of the oven for about 30 minutes or until browned and bubbles have formed. Serve immediately. Serves 6.