Tjockpannkaka

Tjockpannkaka is a traditional Swedish dish that consists of a thick pancake baked in the oven in a pan. Unlike thin crepe-like pannkakor, tjockpannkaka is prepared in a larger, shallow pan and serves as a substantial, custard-like slice when finished. The dish is commonly found in home cooking and regional kitchens across Sweden.

A typical batter includes eggs, milk, flour, a pinch of salt and some sugar. Many recipes enrich the mix with a little cream or melted butter to add richness. The batter is intentionally thicker than a standard pannkaka, and it may rest briefly before baking to help the flour soften. The batter is poured into a greased ovenproof skillet or baking dish and then baked.

Preparation usually involves preheating the oven to around 200°C (392°F). The pan is greased, the batter is poured in, and the dish bakes for about 25–40 minutes until the surface is lightly browned and the center is firm. Some cooks start the batter on the stovetop to set it before finishing in the oven; others bake entirely in the oven. The result is a substantial, sliceable pancake with a pale, soft interior and a gentle crust along the edges.

Serving typically takes place hot, cut into wedges and accompanied by lingonberry jam, other berry preserves, or fruit compote, with butter or cream on the side. Tjockpannkaka is commonly enjoyed as a family meal, sometimes for weekend breakfasts or dinners, and variations exist across households and regions.