Swedish pork pancake in the airfryer
A Swedish classic with a twist: a thick, golden pancake baked directly on top of crispy bacon in the airfryer. Served warm with tangy lingonberry jam, just like in Sweden.
Equipment
- 1 Air fryer
- 1 Oven-safe dish Must fit in the basket
- 1 Mixing bowl
- 1 Whisk
Ingredients
Pancake batter
- 250 g wheat flour
- 6 dl whole milk
- 4 pcs eggs
1 tsp salt
Bacon and fat
250 g bacon Diced- 1 tbsp butter For greasing the dish
To serve
- 4 tbsp lingonberry jam
Instructions
Preparation
- Put 250 g wheat flour and 1 tsp salt in a mixing bowl. Whisk in half the 6 dl whole milk a little at a time, until the batter is completely smooth and lump-free.
- Whisk in the 4 pcs eggs one at a time, then thin out with the rest of the milk. The batter should be thicker than regular pancake batter, roughly like single cream.
- Cover the bowl and let the batter rest for 15 minutes at room temperature. Resting makes the pancake more tender and helps it rise evenly.
Cooking in the airfryer
- Preheat the airfryer to 200 °C on the hot air setting. Grease an oven-proof dish that fits in the basket with 1 tbsp butter.
- Spread 250 g bacon in an even layer in the dish, and place it in the airfryer. Fry the bacon for 7 minutes at 200 °C, until the fat has melted and the pieces are lightly crisp.
- Take the dish out, stir the batter well, and pour it over the bacon so it spreads out evenly. Turn the airfryer down to 180 °C on the hot air setting.
- Bake the pancake for 25 minutes at 180 °C, until it is golden brown, risen at the edges and firm in the middle. Insert a toothpick in the centre; it should come out dry.
To serve
- Let the pancake rest for 3-5 minutes in the dish so it firms up. Cut it into squares and serve with 4 tbsp lingonberry jam.
Notes
Tips for a perfect result:
Use a dish with high sides, and fill it no more than two-thirds full, as the batter rises quite a bit during cooking. If the pancake is golden on top but still soft in the middle, loosely cover the dish with foil and bake for another 5 minutes. Variation:
For a sweeter version, whisk 1 tbsp sugar into the batter and serve with extra lingonberries. For more flavour, you can sprinkle a little chives or thyme over the bacon before pouring the batter on top. To serve:
Serve warm with lingonberry jam and a green salad with a tangy dressing. A glass of cold buttermilk is the classic Swedish accompaniment. Serving size:
If your airfryer is smaller, you can make the dish in two batches in two smaller dishes.
Use a dish with high sides, and fill it no more than two-thirds full, as the batter rises quite a bit during cooking. If the pancake is golden on top but still soft in the middle, loosely cover the dish with foil and bake for another 5 minutes. Variation:
For a sweeter version, whisk 1 tbsp sugar into the batter and serve with extra lingonberries. For more flavour, you can sprinkle a little chives or thyme over the bacon before pouring the batter on top. To serve:
Serve warm with lingonberry jam and a green salad with a tangy dressing. A glass of cold buttermilk is the classic Swedish accompaniment. Serving size:
If your airfryer is smaller, you can make the dish in two batches in two smaller dishes.
Nutrition
Calories: 690kcalCarbohydrates: 62gProtein: 30gFat: 36gSaturated fat: 14gPolyunsaturated fat: 4gMonounsaturated fat: 15gTrans fat: 0.2gCholesterol: 215mgSodium: 980mgPotassium: 420mgFiber: 3gSugar: 13gVitamin A: 520IUVitamin C: 2mgCalcium: 210mgIron: 3mgNet carbohydrates: 59g
