gluten-free oven pancake

This gluten-free oven pancake is a simple basic recipe that's baked straight in the oven and needs few ingredients. With durramjöl as its base, the pancake gets a mild wholegrain flavour, good fullness, and a natural nutritional content rich in fibre, minerals such as iron and magnesium, and plant-based protein. The result is a firm, moist oven pancake that holds together with no fuss.

The recipe works as a reliable everyday base. You can keep it traditional, for example with apples and pork in the batter, or use the same base to build on with vegetables and other flavours. A flexible recipe to come back to, whatever the season or occasion.

ingredients:

• 2,5 dl milk (3%) or a plant-based drink (unsweetened)
• 2 eggs
• 1,5 dl durramjöl
• ½–1 tsk fibre husk (optional)
• ¼ tsk salt
• 2,5 dl vegetables, coarsely grated or finely chopped, e.g. carrot, leek and green peas
• 1 msk butter (for the tin) or plant-based margarine / oil

How to make it

• Set the oven to 225 °C. Butter an ovenproof dish (about 245 × 165 mm).
• Whisk together milk, eggs, durramjöl, any fibre husk and salt to a smooth batter. Let the batter rest for 10–15 minutes.
• Whisk the batter thoroughly, then pour it into the dish. This makes sure the heavier durramjöl is evenly distributed and gives an oven pancake that sets evenly nicely across the whole dish.
• Distribute the vegetables evenly over the batter.
• Put the dish in the oven and bake for about 30 minutes, until the oven pancake is golden and set in the middle.
• Let it rest for a minute before serving.

Serving suggestion
Serve the oven pancake warm or lukewarm with raw stirred lingonberries. Traditionally it's served with fried pork/bacon, or in a more modern way with salad, crème fraîche, mushrooms or tofu.

The recipe makes 2–3 servings. A double batch in a whole roasting tin makes about 4-6 servings. In that case, bake at 225 °C for 35–40 minutes.