Skåne Äggakaka: Custardy Bacon-Onion Skillet Pancake

Why You’ll Love This Recipe

• Classic Skåne-style äggakaka: deeply custardy center with a golden, puffed finish.
• One-skillet convenience: bacon, onions, and batter all cook in the same pan.
• Balanced sweet-savory: smoky bacon and onions meet bright, tangy lingonberry jam.
• Foolproof for brunch or cozy dinners; slice at the table for a dramatic presentation.

Grocery List

• Produce: 1 medium yellow onion
• Dairy: 8 large eggs, whole milk (1 quart is plenty), unsalted butter
• Pantry: All-purpose flour, kosher salt, sugar, black pepper, lingonberry jam
• Meat: Thick-cut bacon (8 oz / 225 g)

Full Ingredients

For the batter

• 8 large eggs
• 1 3/4 cups (420 ml) whole milk
• 1 1/4 cups (150 g) all-purpose flour
• 1 tsp kosher salt
• 1 tsp sugar

For the bacon and onions

• 8 oz (225 g) thick-cut bacon, cut into 1/2-inch pieces
• 1 medium yellow onion (about 150 g), thinly sliced
• 2 tbsp unsalted butter
• Freshly ground black pepper

To serve

• 1/2 to 2/3 cup lingonberry jam

Step-by-Step Instructions

Step 1: Heat the oven

Position a rack in the center of the oven and heat to 425°F (220°C). A hot oven is key to getting a tall puff and golden top.

Step 2: Make a smooth, custardy batter

In a large bowl, vigorously whisk the eggs for 30–45 seconds until lightly frothy. Whisk in the milk, salt, and sugar. Sprinkle in the flour while whisking, mixing just until the batter is smooth with no dry pockets. Do not overmix. Let the batter rest 10 minutes to hydrate the flour and reduce bubbles.

Step 3: Crisp the bacon

Place the bacon in a cold 10–12 inch oven-safe skillet (cast-iron preferred). Set over medium heat and cook, stirring occasionally, until the fat renders and the bacon is crisp, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Carefully pour off all but 2 tablespoons of drippings from the skillet (reserve any extra for finishing, if desired).

Step 4: Soften and caramelize the onions

Add the butter to the skillet with the reserved drippings. When foamy, add the sliced onion and a pinch of salt. Cook over medium heat, stirring, until softened and lightly golden, 5–7 minutes. Spread the onions in an even layer so they form a flavorful base that helps prevent sticking.

Step 5: Pour, top, and bake

Give the batter a quick whisk. With the skillet still hot, pour the batter evenly over the onions. Scatter the crisp bacon evenly on top. Immediately transfer the skillet to the oven and bake until the äggakaka is puffed, deep golden around the edges, and just set in the center (a gentle jiggle is fine), 20–25 minutes. Avoid opening the oven for the first 15 minutes so it rises well.

Step 6: Rest, slice, and serve

Remove the skillet and let the pancake rest 5 minutes to set. If you reserved extra bacon fat, brush a little over the top for shine. Grind black pepper over the surface. Slice into wedges and serve warm straight from the skillet with generous spoonfuls of lingonberry jam alongside.

Pro Tips

• Room-temperature eggs whisk more easily and help the batter puff.
• Weigh the flour if you can: 150 g keeps the texture custardy, not bready.
• Start bacon in a cold pan to render more fat and get crisp without burning.
• Use a 10-inch skillet for a thicker, custardier pancake; a 12-inch yields a slightly thinner, quicker bake.
• Resist peeking: opening the oven too early can collapse the rise.

Variations

• Apple and bacon: Layer 1 small tart apple, thinly sliced, over the onions before adding the batter.
• Cheesy (not traditional): Sprinkle 1/2 cup grated Västerbotten or sharp cheddar over the batter with the bacon.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour and let the batter rest 15 minutes to hydrate.

Storage & Make-Ahead

Make the batter up to 12 hours ahead; cover and refrigerate, then whisk briefly before baking. Cook the bacon and onions up to 2 days ahead; store chilled and rewarm in the skillet before adding the batter. Leftover äggakaka keeps 3 days in the refrigerator; reheat slices on a sheet pan at 350°F (175°C) for 10–12 minutes or in a lightly oiled skillet over medium heat until warmed and edges re-crisp. Freeze individual wedges, well wrapped, up to 1 month; reheat from frozen at 350°F (175°C) for 15–20 minutes.

Nutrition (per serving)

Approximate for 6 servings, including 2 tablespoons lingonberry jam each: 450 calories; 22 g fat; 38 g carbohydrates; 20 g protein; 1.5 g fiber; 940 mg sodium. Values will vary with bacon, jam brand, and skillet size.