I don’t like to admit defeat to a plate of food — at least not if it looks like a normal-sized portion and there’s no good way of saving the food for later. But, skånsk äggakaka, or Scanian egg cake, is one of these dishes where I’ve had to throw in the towel (or napkin) and wobble out of the restaurant.
Don’t get me wrong — it is delicious. I’ve had most of my äggakakor at Brösarps Gästgiveri in Skåne and they know their stuff. It is just such an incredibly filling dish.
The dish is best described as a cross between a thick pancake and an omelet. You’ll often enjoy it with fried pork and lingonberries or fried apples.
Yeah, you won’t be needing much else to eat that day. And it might be a good idea to share the dish with someone (unless you’re practicing for an eating competition).
How to make Scanian Egg Cake — skånsk äggakaka
Many modern recipes start by frying the egg cake and then bakes it for a few minutes. I cook it all on the stove instead. Makes four portions.
300g sliced pork or bacon
1 tsp salt
2.5 dl (1 cup) flour
6 dl (2 2/5 cups) milk
For frying: butter or neutral oil
For serving (optional): fried apples, lingonberries or lingonberry jam
- Fry the pork or bacon in a frying pan, ideally a cast iron pan, with a little butter or oil until it is cooked through. Once it is cooked, remove it from the heat and place it in a covered bowl or similar to keep it warm. Don’t wash or remove the fat from the pan — you’ll be using it again for the cake.
- In a bowl, whisk the eggs with the salt so they break up. Add the flour and whisk until you have a lump-free batter. Then add the milk and whisk until it is well blended.
- Heat up the same frying pan you used for the pork and add a little butter or oil. On medium heat, add all the batter to the frying pan. Let it set for a few minutes, then use a spatula gently scrape one or a few thick sheets of egg cake from the bottom, so that new batter comes in contact with the pan’s bottom. Repeat this — you don’t want to stir, but gently move the batter around every now and then so it can set, without burning the bottom.
- You know that you’re ready to flip the cake when the sides of the egg cake come off from the pan when you nudge them, the edges and bottom have become golden, and most of the batter starts to set. Get a lid of the same size as the pan. Rinse the lid with water, then cover the pan and turn it upside down so the cake comes on top of the lid. Put the pan back on the stove and add a bit more butter or oil. Gently slide the cake down into the pan so you get the already fried side facing upwards.
- Let the egg cake cook on the second side until it turns golden and is set.
- Serve it with the pork or bacon, and maybe fried slices of apple and lingonberry jam if you have it.