Crispy Kolbullar Skillet Cakes with Salt Pork and Lingonberries

Why You’ll Love This Recipe

• Authentic Swedish lumberjack fare: crisp-edged cakes with a soft, custardy middle.
• Big flavor from rendered salt pork—no extra seasoning needed.
• Simple pantry batter comes together in minutes.
• Sweet-tart lingonberry jam balances the savory richness perfectly.

Grocery List

• Produce: Optional fresh dill or chives (garnish)
• Dairy: Whole milk, 1 large egg
• Pantry: All-purpose flour, rye flour (optional), kosher salt, black pepper, lingonberry jam
• Butcher: Slab salt pork (or thick-cut bacon)

Full Ingredients

Batter

• 1 cup (120 g) all-purpose flour
• 1/4 cup (30 g) rye flour (optional; substitute with 30 g more AP flour if preferred)
• 1 1/4 cups (300 ml) whole milk
• 1/4 cup (60 ml) cold water
• 1 large egg
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Pork & Frying

• 8 oz (225 g) slab salt pork, rinsed and patted dry, diced 1/4 inch (6 mm) (or thick-cut bacon)
• Optional: 1–2 tbsp unsalted butter or neutral oil if you need extra fat for the pan

To Serve

• 2/3 cup (200 g) lingonberry jam
• Optional: chopped fresh dill or chives, for garnish

Step-by-Step Instructions

Step 1: Render the salt pork

Place a 10-inch (25 cm) cast-iron skillet over medium heat for 2–3 minutes. Add the diced salt pork and cook, stirring occasionally, until the pieces are golden and crisp and you have rendered at least 3–4 tablespoons of fat, 8–10 minutes. Transfer the cracklings to a paper towel–lined plate. Carefully pour the rendered fat into a heatproof cup, then return 2 tablespoons to the skillet. Keep the remaining fat nearby for the next cakes.

Step 2: Mix the simple batter

In a medium bowl, whisk the all-purpose flour, rye flour (if using), kosher salt, and black pepper. Add the milk, water, and egg, and whisk until smooth and pourable, about the consistency of heavy cream. Let the batter rest for 10 minutes to hydrate; this helps the interior set custardy while the edges turn crisp.

Step 3: Preheat the pan and fat

Warm the oven to 200°F (95°C) to hold finished cakes. Set the skillet over medium-high heat and add 2 tablespoons rendered pork fat (supplement with butter or oil if needed). Heat until the fat shimmers and reads 365–375°F (185–190°C) with an instant-read thermometer, or a drip of batter sizzles vigorously on contact.

Step 4: Fry the first kolbulle

Scatter about one-quarter of the pork cracklings evenly over the hot fat. Immediately pour in one-quarter of the batter (about 3/4 cup / 180 ml), tilting the pan to distribute. Cook without moving until the edges are well-browned and crisp and the bottom is deep golden, 2–3 minutes. The top should be bubbling and starting to set.

Step 5: Flip and finish to custardy

Slide a thin spatula under the cake and flip in one confident motion. Reduce heat slightly if the pan runs hot. Cook another 2–3 minutes until the center is just set but still tender and custardy. Transfer to a wire rack set on a sheet pan and keep warm in the 200°F (95°C) oven.

Step 6: Repeat and serve with lingonberries

Return 1–2 teaspoons fat to the skillet if needed and repeat with remaining cracklings and batter, maintaining the fat temperature at 365–375°F (185–190°C). Serve the kolbullar hot with generous spoonfuls of lingonberry jam and a sprinkle of dill or chives if you like.

Pro Tips

• Rinse and dry salt pork before dicing to temper the saltiness and prevent spattering.
• Use cast iron for the best sizzle: it retains heat so the edges crisp beautifully.
• Resting the batter for 10 minutes hydrates the flour, giving you a soft, custardy center.
• Keep the fat hot: 365–375°F (185–190°C) is your sweet spot for golden-crisp without burning.
• Hold finished cakes on a rack, not a plate, so steam doesn’t soften the crust.

Variations

• Old-School Logger (no egg, no dairy): Use 1 1/4 cups (300 ml) cold water instead of milk and omit the egg. Batter will be a touch denser and more rustic.
• Bacon Kolbullar: Substitute thick-cut bacon for salt pork. Reduce added salt in the batter to a small pinch.
• Rye-Forward: Swap half the all-purpose flour for rye flour (total 3/4 cup AP + 3/4 cup rye by volume). Expect a deeper flavor and slightly heartier texture.

Storage & Make-Ahead

Render the salt pork up to 3 days ahead; refrigerate cracklings and fat separately and rewarm gently before cooking. Batter can be made up to 24 hours in advance and refrigerated; whisk briefly and thin with 1–2 tablespoons water if it thickens. Leftover kolbullar keep 2–3 days, refrigerated. Reheat on a wire rack in a 400°F (205°C) oven for 8–10 minutes or in a hot skillet with a teaspoon of fat to re-crisp. Freeze cooked cakes up to 1 month; reheat from frozen at 400°F (205°C) for 12–15 minutes.

Nutrition (per serving)

Approximate: 670 kcal; Fat 45 g; Carbs 70 g; Protein 12 g; Fiber 2 g; Sodium high due to salt pork. Values will vary based on pork brand and amount of jam used.