Blueberry Oven Pancake “Blåbärsugnpannkaka”

Perfect for brunch, this easy dish is more like a savory custard pie, with a soft crust bottom layer and a custardy top layer, than an American pancake. For a sweeter flavor, serve with blueberry jam or maple syrup.

Serves 4

Cooking oil spray or butter

3 eggs

2½ cups milk (skim ok), divided

1 cup all-purpose flour

½ teaspoon salt

1 cup blueberries, fresh or frozen unsweetened, drained but not thawed

Preheat the oven to 400 degrees Fahrenheit. Grease baking pan—I use a 9-inch diameter glass pie plate—with cooking oil spray or a bit of butter. 

In a large bowl, whisk the eggs lightly. Add 1½ cups milk, all of the flour and salt. Whish until the ingredients are well-combined; some lumps will remain. Stir in the remaining 1 cup milk and the blueberries. 

Pour batter into the prepared pan and set on a rack in the middle of the oven. Bake until pancake begins to turn golden brown on top with the edges pulling away from the sides of the pan, and a cake tester (the tip of a knife will do) inserted in the center comes out clean, about 40 minutes. Cool before serving. Refrigerate any leftovers.