Swedish oven pancake with bacon (Ugnspannkaka)

1. Sift the flour and salt into a bowl and whisk with half the milk until smooth, then work in the remaining milk and the eggs to make a smooth, thin batter; let it rest for 15 minutes.

2. Preheat the oven to 225 °C and butter a baking tin of about 25×35 cm.

3. Cut the bacon into small cubes and fry in a pan for 5 minutes until the fat has rendered and it is lightly crisp.

4. Spread the bacon and its fat evenly in the tin and pour the batter over it.

5. Bake in the middle of the oven for 25-30 minutes until the edges have risen, the top is golden and the centre has set.

6. Cut into squares and serve warm with lingonberry jam.

Tip: Ugnspannkaka is a favourite Swedish weekday dinner, a typical "Thursday" dish after pea soup. A whole tin bakes at once, so you don't have to stand at the stove flipping pancakes. For a vegetarian version, instead of bacon you can add thinly sliced apple or berries.