Äggakaka (Swedish Egg Cake)

Ingredients

• 300g smoked bacon or pork belly, cut into strips
• 150g all-purpose flour
• 1.5 tsp salt
• 700ml whole milk
• 8 large eggs
• 2 tbsp butter
• Lingonberry jam, to serve

Before you cook

• Whisk the flour and salt with a third of the milk until completely smooth with no lumps.
• Whisk in the rest of the milk.
• Whisk in the eggs one at a time until the batter is smooth.

Steps

1. Fry the bacon strips in a wide ovenproof or heavy pan over medium heat until crisp.
2. Lift the bacon onto a plate and keep it warm.
3. Pour off all but 2 tablespoons of fat left in the pan, adding the butter if there isn't enough.
4. Lower the heat to medium-low.
5. Pour the batter into the pan.
6. Cook undisturbed for 5 minutes until the edges begin to set.
7. Stir the still-runny center gently with a spatula, leaving the set edges alone.
8. Cover the pan and cook for 10 to 12 minutes until the top is just set but still looks moist.
9. Scatter the crisp bacon back over the top.
10. Cut into wedges and serve with a spoonful of lingonberry jam.