Ugnspannkaka is a recipe traditionally served with lingonberry sauce. My family has historically served it with cherry pie filling, as pictured above.

4 eggs
2 cups milk
3 tsp or more sugar
1 tsp salt (scant)
1 cup flour (GF flour used above)
2 Tbsp. melted butter

Beat eggs (for at least 3 minutes), add milk, sugar, salt, flour, and melted butter; mix well. Pour batter into greased 9 x 13 baking pan. Bake at 425° for 20 minutes. Pancakes should puff up and be somewhat brown. Cut in squares. Serve immediately with hot apple or cherry pie filling and cream.

Notes: The Swedish candle holder and red apron belonged to my Great-grandma, Vendla. The white and red towel and dessert plates belonged to my Grandma, Gertrude. The mugs are my mother’s, Sheryl’s—from Stockholm Inn (a traditional Swedish restaurant in Rockford, IL).