Bacon and maple syrup pancakes with rowan jelly

In Sweden we eat fläskpannkaka or smoked pork pancake with lingonberries. I was never a fan of this growing up but this morning, probably because we has a bit of wine last night at a friends house, I fancied some for the first time in years. Traditionally a pork pancake is done in a large oven pan and cut into squares but I wanted small and crispy round ones so I fried them individually in coconut fat, like normal pancakes. I fried off the pancetta with the onion before mixing it into the  batter.

I love maplesyrup and bacon together, but these pancakes needed another dimension as well, that’s where the rowan jelly comes in. (Lingonberries would have worked too). So there you have it! Crispy pancake with salty pancetta, sweet sticky maple syrup and fragrant, sweet and tart rowan jelly. A satisfying breakfast!

Rowanberry jelly is beautiful. I don’t know anyone that makes rowan berry jelly anymore but I like to make a small batch every October, just like my grandparents used to. It’s great with a roast dinner, sweet, tart and a little bit bitter. You have to mix the berries up with apples though as rowan on it’s own is way too bitter. I learned that the hard way!

If you don’t want to make it yourself but want to try it, you can buy it here.

Ingredients:

  • pancake batter
  • 3 eggs
  • 3 dl of self raising flour
  • 2 1/2 dl of milk (I use almond milk)
  • smoked bacon or pancetta
  • red onion
  • rowan berry jelly (or lingonberries if you prefer)
  • maple syrup

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