Ugnspannkaka (a craveable, custardy oven-baked pancake) is essentially a Dutch baby’s Swedish cousin. The batter is simple — relying entirely on staples like milk, eggs, flour, and butter. This version veers from the classic with the addition of ricotta (in a pinch, it can certainly be omitted), which helps to make the dish more satiating and versatile for mealtime. It’s a perfect dish to throw together when you’re feeding many hungry mouths, as the oven is doing all of the hard work that you usually would be, flipping pancake after pancake. Veering even further from tradition, this recipe pairs the ugnspannkaka with a tangy, vanilla scented whipped cream and some seasonal sliced apples.

Vilda Gonzalez, @vildasaskiagonzalez


Serves 12
  • 2 cups plus 1 tablespoon of soft wheat flour
  • 4 eggs, preferably from pasture-raised chickens
  • ½ teaspoon of sea salt
  • ½ cup of ricotta
  • 4¼ cups of whole milk, preferably from pasture-raised cows
  • 3½ tablespoons of unsalted butter
  • ½ cup of heavy cream

  • 1 tablespoon of thick yogurt
  • 1 teaspoon of raw honey
  • ⅓ vanilla bean, split and scraped
  • 1½ crisp apples of choice, thinly sliced
  • 1 teaspoon of maple or cane sugar
  • ¼ teaspoon of ground cardamom
  • A small squeeze of lemon juice
Cookware Used
Hot Dish
9 x 13-Inch Ceramic Casserole Dish
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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Beyond Measure Duo
Glass Measuring Cup Set
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1. Preheat the oven to 425°F.

2. Combine the eggs, ricotta, salt, and half of the milk in a large mixing bowl. Sift in the flour, and whisk well to combine until the batter is smooth. Whisk in the remainder of the milk. 

3. Put the butter in Hot Dish. Place the roasting pan in the oven until the butter has melted and just barely begun to brown. 

4. Pour the batter into the hot roasting pan. The batter will feel impossibly wet, but have trust — the alchemy of the oven will transform the batter into a tender, custardy set pancake. Bake for 25-30 minutes, until it’s deeply golden. Remove from the oven and set aside to cool for at least 10-15 minutes. This is delicious eaten warm, but I prefer the flavor and texture when the pancake has cooled to room temperature. 

5. While the ugnspannkaka is baking, prepare the toppings. 

6. Whip the cream to soft peaks in a medium mixing bowl. Add the yogurt and vanilla seeds and whisk to incorporate. Gently fold in the honey. 

7. Add the sliced apples, a squeeze of lemon juice, maple sugar, and cardamom to a small mixing bowl. Toss to combine. 

8. To serve, dollop a generous spoonful of whipped cream onto a slice of ugnspannkaka. Top with a handful of the dressed apples, and devour with reckless abandon.