I've been slowly baking my way through the pancakes & waffles section of The Nordic Baking Book by Magnus Nilsson, avoiding the salt-pork and blood pancake versions for now. I had some apples I still hadn't used from North Carolina and a longer morning, so I made a 1/4 version of what will follow to try to make an individual pancake. In the end I wish I'd baked it for the full time because the best parts were the fully browned parts, but it was good enough to share... knowing I'd probably improve it if I make it again.
Appelpannkaka (Swedish Thick Oven-Baked Pancake)
Preparation and cooking time: 1 hour
250 g/9 oz (2 cups plus 1 tbsp) weak (soft) wheat flour*
good pinch of salt
1 litre/34 fl oz (4 1/4 cups) milk
50g/2 oz (3 1/2 tbsp butter)
2 apples, cut into slices**
sugar and ground cinnamon, to sprinkle
Preheat the oven to 220 C/425 C/Gas Mark 7.
Combine the flour, eggs, salt and half the milk in a mixing bowl and whisk until no lumps remain. Add the rest of the milk, whisking continuously.
Put the butter into a 30x40 cm/12x16 inch roasting pan and heat in the oven until the butter has completely melted.
Add the 2 sliced apples and sprinkle some sugar and ground cinnamon on top.
Pour the batter into the hot pan and bake for 25-30 minutes until it is dark golden and completely set.
Remove from the oven and leave to sit for 5 minutes, which will make it much easier to remove from the pan. Serve with your preferred combination of accompaniments.***
Notes from JennyBakes:
* - I used all-purpose flour
** - I peeled my apple and used about half of a mutsu
*** - Original non-apple recipe suggests sugared lingonberries and cream, or with jam and a sprinkling of sugar.