Swedish Cottage-Cheese Oven Pancake with Summer Berries
A protein-packed remake of Swedish ugnspannkaka baked with cottage cheese, oats and berries.
Best for High-protein, high-fibre brunch with minimal added sugar
This is the Swedish ugnspannkaka I actually want on a summer weekend: puffed and golden at the edges, custardy in the middle, but rebuilt so it earns its place at brunch. Cottage cheese and eggs carry the protein, rolled oats and a little whole-wheat flour give it real body and fibre, and the berries go in barely sweetened so their own acidity does the work. You pour, you bake, you cut it into squares straight from the pan — no flipping, no standing at the stove.
Ingredients
- 4 large eggs , large
- 250 g Cottage cheese , full or low fat
- 250 ml Milk
- 80 g rolled oats
- 60 g Whole-wheat flour
- 5 g Baking powder
- 5 ml Vanilla extract
- 2 g Ground cardamom , freshly ground if possible
- 2 g fine sea salt
- 20 ml maple syrup , plus a little to finish
- 20 g Unsalted butter , for the pan
- 250 g mixed berries , blueberries, raspberries and halved strawberries; frozen and thawed also work
- 1 Lemon zest , finely grated zest of 1 lemon (optional – can be omitted)
Instructions
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1
Heat the oven to 220°C and put a roughly 25 x 30 cm baking dish or oven-proof skillet inside with the butter to melt and get hot while you make the batter.
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2
In a blender or with a whisk, blitz the eggs, cottage cheese, milk, vanilla, cardamom, salt and maple syrup until fairly smooth. Add the oats, whole-wheat flour and baking powder and blend briefly to a loose batter, then let it stand 5 minutes so the oats hydrate and thicken slightly.
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3
Swirl the melted butter to coat the hot dish, pour in the batter, then scatter the berries and optional lemon zest evenly over the top so they sit half-submerged. Bake until puffed, set in the center and deep golden at the edges, 25 to 30 minutes.
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4
Let it settle for 5 minutes — it will sink a little, which is normal — then cut into squares, finish with a thin drizzle of maple syrup or honey and serve warm.