Äggakaga

Photo: https://foodbydrygast.com/en/recipe/aggakaga

Äggakaga is a thick, eggy baked pancake from Scania, the southernmost region of Sweden. The name roughly translates to "egg cake," which is apt: it's more substantial than a typical pancake, with a custardy interior and a golden top, cooked first on the stovetop and then finished in the oven. The batter is simple and slightly sweet, but the dish is traditionally served savory, alongside crispy pork belly and a spoonful of lingonberries.

It's a Scanian classic and a little different from the thin Swedish pannkakor you might know. Think somewhere between a pancake and a frittata, served in wedges straight from the pan.

Äggakaga Recipe

Ingredients (Serves 3)

Butter – 50g, divided
All-purpose flour – 150g
Sugar – 50g
Salt – a pinch
Eggs – 5 large
Milk – 500ml
Pork belly – 250g
Sweetened lingonberries – to serve

Instructions

Get the pork going

Preheat your oven to 200°C. Lay the pork belly on a lined tray and put it in to roast while you sort the batter.

Make the batter

Melt the butter and set a little aside for the pan.
Whisk together the flour, sugar, and salt, then crack in the eggs and whisk until smooth.
Pour in the milk and stir to combine, then add most of the melted butter.

Cook it

Heat an oven-safe frying pan over medium heat and add the reserved butter.
Pour in the batter and let it set slightly on the stovetop, then transfer the whole pan to the oven.
Bake for about 20 minutes, until the top is golden and the center is just set. It should puff up a bit at the edges.
Flip onto a plate to serve, golden side up.

Serving Suggestions

Cut into wedges and serve with the roasted pork belly and a generous spoonful of sweetened lingonberries alongside. The sweet-tart berries against the rich egg cake and salty pork is the whole point.

Name_	Äggakaga
Origin_	🇸🇪 Sweden
Morphology_	☰ Flat
Flavor_	savory
Filling_	none
Topping_	lingonberries, pork belly
Recipe_	Äggakaga Recipe
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